4 tsp cornstarch (try 2 tbsp)
1 cup water
1 peel of 1 lemon, grated
1/4 cup lemon juice
1 egg
2 tsp margarine or butter
8 tsp sugar, aspertame substitute
Directions
Combine cornstarch, water, lemon peel and lemon juice in a small heavy
saucepan. Beat in egg. Cook over medium heat, stirring constantly
until thickened and clear. Stir in margarine and sweetener.
WHOLE RECIPE: 20 g carbohydrate, 10 g protein, 10 g fat (210
calories) Source: Choice Cooking, Canadian Diabetes Association 1986
Real sugar - add 48 calories & 12.4 grams carbohydrate per extra Tb.
Cornstarch - add 29 calories & 7 grams carbohydrate per extra Tb. Egg
~ subtract 1 med-fat meat exchange if not used. Adjust for the number
of servings.
Note: original recipe is for a sauce, try 2 tbsp cornstarch and
divide among 3 dishes for a pudding/pie filling with one crumbled
graham cracker and a shake of cinnamon in the bottom of each dish.
EGGLESS: 1 or 2 extra tsp. cornstarch (5 tsp or 2 tb.) would likely
thicken the sauce without the egg. 1 tsp. cornstarch plus 3 tb.
liquid is given as an equivalent to 1 whole egg in the book called
Substituting Ingredients.
Lemon Sauce may be served with cake, gingerbread, and crisp meringues
with strawberries or other fruit (Pavlova is the common name in
Australian cookbooks).
Servings: 1 servings
Lemon Pudding Sauce Recipe brought to you by Recipe Ideas
Categories: Australian; Dessert; Fruit; Sauce
The History of Recipes
Recipes as an idea can be observed far back into the far past, in truth as far back into history as pharonic Egypt, and possibly even further. Interesting though that maybe, sadly, these old recipes were just simple pictorial recipes for preparing meals.
Fascinatingly, the most ancient recipe discovered so far, according to historians is a collection of clay tablets in ancient Sumerian which describe the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel exhilarated and blissful. Progressing into The time of the roman empire around 25BC a roman called Apicius assembled a few documents showing how to cook the recipes cooked by his fellow Romans. In his works, he describes how the meals of wealthy Romans were divided into hors d`oeuvres, entrees and afters, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Additionally, he informs us how the early Romans used many herbs, including some that we all recognise such as basil, fennel and asafoetida. As our culinary historical trip moves to more modern times there were some interesting books published in the 1300s ; one book entitled `Forme of Cury`, and another, similary called `Curye on Inglish`. The titles are somewhat misleading tho`, these books have no connection with the curry that is served today, but instead recipes for the types of meals on the menus of the rich and powerful. In the 15th century, knights returning from the crusades brought back a variety of foods and spices from middle-east cuisine, such as parsley and basil. These new foods and tastes created an outbreak in manuscripts on cooking, the majority of which are kept safe in private libraries. By the arrival of the twentieth century, cookery publications were greatly in demand as a result of higher levels of literacy, more spare time and having more money. The introduction of television brings us TV chefs and the demand for the spin-off recipe books. Which pretty much brings us up to date and the invention of the internet, permitting everybody to search through thousands of recipes like the ones you can find on the site you are now reading. |
We hope you enjoy this Lemon Pudding Sauce recipe.
