4 Chicken bouillion cubes
4 cup Boiling water
2 tbsp Rice, raw
2 medium Eggs, beaten
2 tbsp Lemon juice, fresh
1/4 tsp Mixed herb seasoning
Dash of coarsely ground pepper
Parsely sprigs
Directions
Dissolve bouillon cubes in boiling water; add rice slowly so as not
to stop the boiling. Cover, reduce heat to low, and let simmer
gently for 15 minutes or until rice is tender but firm. Combine eggs
and lemon juice. Slowly pour half of hot mixture into egg mixture,
stirring quickly. Return to remaining soup, and cook over very low
heat 3-4 minutes, stirring constantly, until mixture is smooth and
coats the spoon. (Avoid boiling or high heat to prevent curdling.)
Stir in herb seasoning immediately. Food exchanges per serving; 1/2
STARCH EXCHANGE + 1/2 MEDIUM-FAT EXCHANGE CHO: 6g; PRO: 4g; FAT: 3g;
CAL: 69; Low-sodium diets; Substitute 4 cups unslated chichen broth
for bouillion cubes and water.
Source: The Art of Cooking for the Diabetic by Mary Abbot Hess,
D.R.,M.S. and Katharine Middleton
Brought to you and yours via Nancy O'Brion and her Meal-Master
Servings: 4 servings
Greek Egg-Lemon Soup Recipe brought to you by Recipe Ideas
Categories: Diabetic; Soups/Stews; Main Dish; Rice; Crockpot
The History of Recipes
We can follow the history of meal recipes far back into the distant past, at least as far back into recorded history as early Egypt, and maybe further still. However, in the main part, these ancient cookbooks were just very basic pictorial recipes for preparing food.
Interestingly, the most ancient recipe in existence, according to experts are some stone tablets in ancient Sumerian which show the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made those who drank it feel wonderful. Later on, in Roman times 25BC a man called Apicius compiled a collection of scripts showing how to cook the recipes enjoyed by wealthy roman citizens. In his scrolls, Apicius describes how the roman meals were separated into starters, entrees and dessert, a very modern way of dining. Aspicius also recounts how the Romans made use of a wide range of spices and herbs, including some that we all recognise such as basil, rue and parsley. As our culinary historical trip moves on a few more years there are a couple of books which date from the fourteenth century : a recipe book titled `Forme of Cury`, and another entitled `Curye on Inglish`. Although the titles sound familiar, they are nothing to do with the indian food that we all know today, but instead descriptions of the types of meals prepared by the cooks of the upper classes of the time. In the fifteenth century, the Crusaders brought back a variety of spices and herbs from Arab countries, including spices like coriander, parsley, basil and rosemary. These new spices and herbs was responsible for a surge in publications on food, most of which are now in academic collections. During the succeeding few hundred years, the wealthy families of the West strove to serve the most exotic meals, and as a consequence, the best chefs and their collection of recipes became highly prized. Even so, it was during the 1800s that fine cookery and recipe books rose to prominence. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, dedicated the best years of their lives to assembling, testing, and recording the recipes that were being prepared for the better households. By the arrival of the 1900s, cooking books were greatly in demand mostly due to more people being able to read, people having increased leisure time and disposable income. Like it or not, the introduction of television brought us TV chefs and the recipe books that accompanied them. Which pretty much brings us to the present day and the internet revolution, permitting everyone to search through massive numbers of recipes just like those on this recipe site. |
We hope you enjoy this Greek Egg Lemon Soup recipe.
