1 14 1/2 oz. evaporated milk
3 tbsp cocoa
1/4 cup oleo
1 liquid sweetner to equal 1/2 cup of, sugar
1/4 tsp salt
1 tsp vanilla
2 1/2 cup graham cracker crumbs
1/4 cup nuts
Directions
Combine milk and cocoa in saucepan. Beat well. Add oleo, sweetner,
salt. Bring to boil. Remove from heat. Stir in remaining ingredients
except 1/4 cup graham crackers. Cool about 15 minutes. Divide mixture
into 32 balls. Roll in remaining cracker crumbs and chill.
Servings: 32 servings
461596 Diabetic Fudge Recipe brought to you by Recipe Ideas
Categories: Candy; Diabetic; Fudge
The History of Recipes
It is actually possible to trace the history of written recipes way back into the distant past, in fact as far into history as ancient Egypt, and maybe even further. However, generally, these early cook books were just simple hieroglyphic or cunieform recipes for food preparation.
The truth of the matter is, the most ancient recipe found, according to historians are some tablets in ancient Sumerian which recount 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 those who drank it feel exhilarated and blissful. As we move into Roman times 25BC a man called Apicius assembled a collection of scripts showing how to cook the recipes cooked by wealthy roman citizens. In his publication, Apicius tells us how the meals were divided into appetizers, main course and dessert, something we still use today. Additionally, he recounts how the Roman cooks made use of many herbs, including many that are still in use today for example thyme, mint and dill. Later, in the 15th century, the Crusaders brought back a variety of spices and herbs from the Middle-East, including spices such as coriander, parsley, and rosemary. These new foods and spices created a torrent in recipe publications, most of which are kept safe in private cookery archives. During the following few centuries, the powerful families of the West strove to offer the most exotic meals, and as a result chefs and their recipes were much in demand. Nevertheless, it was during the nineteenth century that haute cuisine and recipe books reached a high level of popularity. Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the US, dedicated the best years of their lives to collating, verifying, and recording recipes of the day. By the advent of the 1900s, recipe books are greatly in demand mostly due to increased literacy, increased leisure time and having more money. |
We hope you enjoy this 461596 Diabetic Fudge recipe.
