1 ingredients
3 cup apricot juice, -unsweetened
3 cup diet gingerale
1 tbsp lemon juice
Directions
Chill apricot juice and ginger ale throughly. To serve, combine
apricot juice, ginger ale, and lemon juice; stir well, and pour into
individual glasses.
From: All New Cookbook For Diabetics And Their Families Each serving
amount: 1 cup
Exchanges: 1 Fruit; Chol: 0 mg; Calories: 62; Carbo: 15 gm Protein: 1
gm; Fat: Tr; Fiber: 0 gm; Sodium: 16 mg
Reformated 4 you and yours via Nancy O'brion and Meal-Master. (From
Jungle.Boy via GEnie)
Servings: 6 servings
Apricot Fizz Recipe brought to you by Recipe Ideas
Categories: Diabetic; Fruit
The History of Recipes
It is quite feasible to follow the history of recipes back into the far past, at least as far back as ancient Egypt, and possibly even further than that. However, mostly, these ancient cook books were just very basic hieroglyphic instructions for preparing food.
Interestingly, the oldest recipe discovered so far, according to academics are a few ancient tablets in Sumerian which show the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel blissful and exhilarated. Progressing into The time of the romans around 25BC a man called Apicius created a number of documents detailing recipes cooked by wealthy Romans. In his works, Apicius recounts how the meals of wealthy Romans were divided into hors d`oeuvres, entrees and desserts, something that is very familiar to us today. He also describes how the cooks of his times made use of a wide range of herbs and spices, including many that are still in use today for example thyme, fennel and asafoetida. Moving on, we have two recipe books which appeared in the 14th Century - a cookery book published under the title `Forme of Cury`, and another titled `Curye on Inglish`. Amusingly, these books have no connection with the indian curry that appears on menues today, but instead accounts of the types of meals on the menus of the rich and powerful of that time. Later, in the 15th century, knights returning from the crusades brought us many foods and herbs from Arab cuisine, such as coriander, basil and rosemary. These new herbs and spices created an outbreak in recipe books, some of which are now in private cookery archives. Like it or not, the introduction of TV brings us TV cookery programs and the recipe books that accompanied them. And that pretty much brings us to the present day and the internet revolution, allowing everyone to search through massive numbers of recipes just like those on our web site. |
We hope you enjoy this Apricot Fizz recipe.
