1 cup orange juice
1/3 cup nonfat dry milk
3 tsp sugar
1/4 tsp vanilla
4 to 6 ice cubes
Directions
Combine all ingredients in blender. Process until thick and frothy.
Source: Try this one, it came from the August 1979 issue of Weight
Watchers Magazine
Posted by hopi@iquest.net (Janice Heiss) to the Fatfree Digest
[Volume 16 Issue 27] Mar. 31, 1995.
Individual recipes copyrighted by originator. FATFREE Recipe
collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith,
SueSmith9@aol.com using MMCONV. Archived through kindness of Karen
Mintzias, km@salata.com.
1.80á
Servings: 1 servings
Orange Julius #2 (Lacto) Recipe brought to you by Recipe Ideas
Categories: Beverages; Fruit
The History of Recipes
Transcribed cooking instructions as an idea can be tracked far back into distant history, certainly as far into history as the ancient Egyptians, and potentially, even further back. Interesting though that is, mostly, these old cookbooks were just basic hieroglyphic recipes for food preparation.
Fascinatingly, the oldest recipe discovered, according to food historians are a few tablets in the Sumerian language which show 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 anyone who drank it feel exhilarated. As we move into The time of the roman empire around 25BC a roman called Apicius wrote a few documents describing recipes cooked by the Romans. In his scrolls, Apicius recounts how the meals of wealthy Romans were split into starters, entrees and dessert, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius recounts how the Roman chefs used many herbs, including a few that will be familiar to modern chefs for example basil, rue and parsley. In the 15th century, people returning from the crusades brought back many spices and herbs from the holy lands, including spices like coriander, parsley, and basil. These new foods and tastes was responsible for an outbreak in publications on food, the majority of which still exist in private cookery archives. Over the following few centuries, the powerful and wealthy competed with each other to lay on the most exotic meals, and consequentially the best chefs and their recipes were at a premium. However, it was during the 1800s that fine cookery and cookery books really came of age. The Famous Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, devoted their lives to collating, verifying, and publishing the recipes of their peers. When we get to the 1900s, cook books were in high demand, mostly due to better eduction, people having increased spare time and having more money to spend. |
We hope you enjoy this Orange Julius #2 (Lacto) recipe.
