1 env gelatin
1/4 cup water
1 sq unsweetened chocolate
1/8 tsp cinnamon
3/4 tsp liquid food sweetener
1/4 cup water
1/2 cup evaporated milk
1/2 tsp vanilla
1/4 cup chopped nuts
Directions
Soften gelatin in 1/4 cup water for 5 minutes. Melt chocolate with
cinnamon and sweetener; add milk and water slowly. Add gelatin. Stir
until dissolved. Remove from fire. Add vanilla, cool. When mixture
begins to thicken, add nuts. Turn into cold pan. When firm cut into
pieces.
Servings: 8 servings
461951 Diabetic Fudge Recipe brought to you by Recipe Ideas
Categories: Candy; Diabetic; Fudge
The History of Recipes
Recipes as an idea can be tracked back into distant history, at least as far back into recorded history as the Egypt of the Pharoahs, and possibly even further. However, these, old records were just simple hieroglyphic or cunieform instructions for preparing meals.
In an interesting twist, the oldest recipe discovered so far, according to historians is a series of ancient tablets in Sumerian which describe the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel blissful and exhilarated. Progressing into Roman times 25BC a Roman scholar, called Apicius, assembled some scrolls describing recipes enjoyed by wealthy Romans. In his works, he recounts how the meals of wealthy Romans were split into hors d`oeuvre, entrees and desserts, a style of dining still practiced today. He also describes how the early Romans were skilled in the use of many aromatic flavors, including some that we all recognise like basil, rue and parsley. Continuing our culinary historical journey, we have a couple of interesting books published in the 1300s : one book called `Forme of Cury`, and another, similary titled `Curye on Inglish`. Perhaps surprisingly, these are nothing to do with the spicy food that is popular today, but instead recipes for the types of meals cooked for the rich and wealthy people of the time. Later on, in the 15th century, knights returning from the crusades brought us many foods and spices from middle-east cuisine, such as basil and rosemary. The introduction of these new foods and spices prompted a surge in cookery books, many of which are kept safe in private libraries. Over the succeeding few centuries, the wealthy families of Europe competed with each other to serve up the most extravagent banquests, and because of this cooks and their collection of recipes were much in demand. Nevertheless, it wasn`t until the 1800s the formal cooking and recipe collections reached a high level of popularity. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, spent years to collating, trying out, and writing down recipes that were common in the better off homes of the day. When we get to the 20th century, recipe books were in high demand, as a result of higher levels of literacy, more free time and having more money. |
We hope you enjoy this 461951 Diabetic Fudge recipe.
