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
Transcribed cooking instructions as an idea can be traced back into antiquity, in truth as far back into recorded history as the ancient Egyptians, and quite possibly further than that. However, these, old records were just primitive hieroglyphic or cunieform recipes for preparing food.
In an interesting twist, the most ancient recipe in existence, according to experts is a series of ancient tablets in ancient Sumerian which describe 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 drinkers feel `blissful`. During the time of the Romans a man called Apicius compiled a collection of scripts which described recipes prepared by his fellow Romans. In his works, he recounts how the meals of wealthy Romans were split into appetizers, main meal and dessert, a very modern way of dining. Aspicius describes how the Romans were skilled in the use of many herbs, including a few that will be familiar to modern chefs like thyme, fennel and asafoetida. Moving our culinary historical trip onwards, there are two interesting cookery books dating from the fourteenth century : a recipe book called `Forme of Cury`, and another, similary entitled `Curye on Inglish`. Perhaps surprisingly, these two books have no connection with the indian food that we all know today, but instead descriptions of the types of meals served to the rich and wealthy people of the time. In the 15th century, the Crusaders brought back many new spices and herbs from Arab countries, including spices like coriander, parsley, basil and rosemary. The introduction of these new foods and spices created an explosion in recipe publications, the majority of which are kept safe in academic collections. When we get to the twentieth century, cookery books were in great demand, mostly due to higher levels of literacy, people having increased spare time and being a little richer. The TV revolution brings us TV cookery programs and the accompanying recipe books. And that pretty much brings us to the present day and the invention of computers and the internet, allowing us all to search through thousands of recipes such as those found on this web site. |
We hope you enjoy this Lemon Pudding Sauce recipe.
