3 oz Pkg. strawberry fl. gelatin
1 1/2 cup Boiling water
1 cup Unsweetened applesauce
Directions
Serve as a dessert or instead of jam with a bran muffin.
Dissolve sugar-free gelatin in boiling water, refrigerate until
lukewarm and then add the applesauce. Pour into 4 individual dishes
and refrigerate until firm.
1/4 recipe - 35 calories, 1/2 fruit exchange 7 grams carbohydrate,
protein and fat negligible, 56 mg sodium
Source: The High Fiber Cookbook for Diabetics by Mabel Cavaiani 1987
Shared but not tested by Elizabeth Rodier, Dec 93
Servings: 4 servings
Strawberry Applesauce Gelatin Recipe brought to you by Recipe Ideas
Categories: Diabetic; Desserts; Low-Fat/Cal
The History of Recipes
We can read the history of written recipes back into distant history, in truth as far as ancient Egypt, and quite possibly further than that. Having said that, these, ancient recipes were just simple hieroglyphic instructions for meal preparation.
In fact, the most ancient recipe found, according to academics is a collection of ancient tablets in Sumerian 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 making people feel wonderful and blissful. Progressing into Roman times around 25BC a man called Apicius compiled a collection of documents showing how to cook the recipes prepared by his fellow Romans. In his publication, he tells us how the roman meals were separated into hors d`oeuvres, main course and afters, a very modern way of dining. Additionally, he informs us how the early Romans used many herbs, including a few you will know like bay, fennel and parsley. Later on, there are a couple of books which appeared in the 1300s - a cookery book titled `Forme of Cury`, and another, similary titled `Curye on Inglish`. Despite their titles, these books are not about the curry that we all know today, but instead recipes for the types of meals on the menus of the rich and powerful of the period. Later on in the 1400s, the Crusaders brought back many new foods and herbs from middle-east cuisine, including spices such as coriander, parsley, and rosemary. The introduction of these new culinary ideas caused an increase in manuscripts on food, the majority of which are now in private libraries. For the next few years, the powerful families of Europe strove to serve the most exotic meals, and because of this chefs and their recipes were at a premium. However, it wasn`t until the nineteenth century that formal cookery and cookery books rose to prominence. Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, devoted their lives to collecting, verifying, and publishing recipes that were common in the better off homes of the day. By the advent of the twentieth century, cooking books were starting to become popular mostly as a result of higher levels of literacy, more spare time and having more disposable income. |
We hope you enjoy this Strawberry Applesauce Gelatin recipe.
