6 slice wonder light reduced
1 (reduced-fat bread
1 butter flavor pam cooking
1 spray
Directions
Spray both sides of each bread slice with Pam and bake in a 250~ oven
until toasted. Turn slices over and toast until brown and dry. Crumb
bread in food processor. Store in air-tight container in freezer and
use as needed. Makes 3 (1 cup) servings. Per Serving. 0g fat, 80
calories, 0% fat, 2.6g protein, 0.5g carb, 0mg sodium, 0 mg
cholesterol. From. The Lite Switch, June McLean Jeter.
Recipe By :
Servings: 3 servings
Basic Bread Crumbs/Low Fat Recipe brought to you by Recipe Ideas
Categories: Bread; Breads; Diet; Healthy; Low Fat
The History of Recipes
Transcribed cooking instructions as a concept can be found way back into distant history, certainly as far back into recorded history as the Egypt of the Pharoahs, and potentially, even further back. In practice though, generally, these early cook books were just simple pictorial recipes for preparing food.
Fascinatingly, the oldest recipe discovered, according to Professor Solomon Katz, are some tablets in ancient Sumerian describing the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel exhilarated. Progressing into The time of the roman empire around 25BC a roman called Apicius assembled a number of documents detailing recipes enjoyed by wealthy Romans. In his publication, Apicius recounts how the meals were separated into hors d`oeuvres, main course and desserts, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. This early Roman chef informs us how the ancient Romans used a wide range of spices, including a few that will be familiar to modern chefs like basil, rue and asafoetida. Moving our culinary historical trip onwards, we find two interesting cookery books dating from the 14th Century - a book called `Forme of Cury`, and another entitled `Curye on Inglish`. Amusingly, these two books have no connection with the indian curry that is served today, but rather accounts of the types of food prepared by the chefs of the nobility of that time. In the 15th century, people returning from the crusades brought back many new spices and herbs from Arab cooking, including coriander, basil and rosemary. These new spices and herbs led to an explosion in books on cooking, the majority of which still exist in private cookery archives. Over the following few centuries, the powerful and rich houses tried to lay on the most exotic banquets, and as a consequence, the best cooks and their recipes increased in prestige. Even so, it was during the 19th century that fine cooking and cookery books became really popular. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the USA, devoted much of their lives to collecting, trying out, and recording the recipes of their peers. When we get to the 1900s, cook books were increasing in popularity mostly due to more people being able to read, people having more spare time and a general increase in wealth. The arrival of TV gave us celebrity chefs and the accompanying recipe books. And that brings us to the present day and the invention of computers and the internet, permitting everyone to access massive numbers of recipes such as those found on sites such as this. |
We hope you enjoy this Basic Bread Crumbs_Low Fat recipe.
