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
Food historians have found proof that recipes existed far back into history, in truth as far back into recorded history as the ancient Egyptians, and possibly even further than that. However, mostly, these old cookbooks were just basic pictorial, hieroglyphic or cunieform recipes for preparing food.
Interestingly, the most ancient recipe in existence, according to experts are a few stone tablets in the Sumerian language which recount 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 roman called Apicius wrote a number of scripts which described recipes prepared by his fellow Romans. In his scrolls, Apicius describes how the roman meals were split into appetizers, main course and dessert, a style of dining still practiced today. Aspicius also recounts how the Roman chefs made use of a wide range of aromatic flavors, including some familiar names like basil, mint and parsley. In the fifteenth century, people returning from the crusades brought back many new spices and herbs from Arab countries, such as coriander, parsley, and rosemary. These new herbs and spices led to an increase in publications on food, many of which are kept safe in private libraries. During the succeeding few hundred years, the powerful and rich houses tried to serve the most exotic meals, and as a consequence, cooks and their recipes became highly prized. Nevertheless, it was during the nineteenth century that fine cookery and recipe collections reached a high level of popularity. Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, dedicated years of their lives to assembling, trying out, and writing down recipes to allow everyone to enjoy them. By the arrival of the 1900s, cook books were increasing in popularity mostly due to more people being able to read, people having more free time and disposable income. |
We hope you enjoy this Lemon Pudding Sauce recipe.
