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 are able to trace the history of meal recipes far back into history, in fact as far back into history as the early Egyptians, and maybe even further. In practice though, generally, these early records were just primitive hieroglyphic or cunieform instructions for preparing meals.
In an interesting twist, the most ancient recipe in existence, according to experts in ancient history is a collection of ancient tablets in Sumerian describing the making 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`. Continuing our culinary historical journey, we have a couple of books published in the 1300s : a book entitled `Forme of Cury`, and another, similary titled `Curye on Inglish`. Amusingly, they are unconnected to the indian curry that is popular today, but rather descriptions of the types of meals served to the rich people of that period. Later on, in the 15th century, knights returning from the crusades brought back many new foods and spices from Arab cooking, such as basil and rosemary. These new spices and herbs led to a torrent in books on cooking, many of which still exist in academic collections. Over the succeeding few centuries, the rich families of the West strove to serve the most extravagent banquests, and as a consequence, cooks and their collection of recipes increased in prestige. Even so, it was during the nineteenth century that fine cooking and recipe collections became really popular. Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, dedicated years of their lives to collecting, testing, and publishing recipes to allow everyone to enjoy them. When we get to the 20th century, cooking publications were starting to become popular as a result of more people being able to read, more free time and a general increase in wealth. The TV revolution brings us celebrity TV chefs and the demand for the spin-off recipe books. Which pretty much brings us up to date and the invention of computers and the internet, permitting everyone to search through thousands of recipes like the ones you can find on this web site. |
We hope you enjoy this Greek Egg Lemon Soup recipe.
