461596 Diabetic Fudge Recipe

Ingredients

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

Transcribed cooking instructions as an idea can be found far back into ancient history, in fact as far back into history as ancient Egypt, and quite possibly further than that. Interesting though that is, these, old cookbooks were just basic hieroglyphic recipes for food preparation.

In an interesting twist, the most ancient recipe discovered so far, according to food historians is a collection of stone tablets in Sumerian 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 exhilarated and blissful.

Progressing into Roman times 25BC a roman called Apicius created a collection of documents showing how to cook the recipes enjoyed by the Romans. In his works, Apicius recounts how the meals of wealthy Romans were separated into appetizers, main meal and afters, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. He also describes how the early Romans used many aromatic flavours, including some familiar names for example bay, rue and parsley.

Later on, in the 15th century, people returning from the crusades brought us a variety of foods and herbs from Arab cuisine, including spices like rosemary and coriander. The introduction of these new culinary ideas led to an eruption in manuscripts on food, the majority of which are kept safe in private cookery archives.

Over the succeeding few hundred years, the rich and powerful families of the West strove to serve up the most exotic meals, and because of this the best chefs and their recipe collections could command a high salary. However, it was during the 19th century that formal cookery and cookery books became popular. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, dedicated their lives to collating, trying out, and writing down recipes of the day.

The TV revolution gave us TV chefs and the recipe books that accompanied them.

And that neatly brings us to the present day and the invention of computers and the internet, permitting everybody to search through thousands of recipes like the ones you can find on our site.

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We hope you enjoy this 461596 Diabetic Fudge recipe.

 


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