1/2 cup lowfat buttermilk
1 tbsp white wine vinegar
1/2 tsp sugar
2 tsp dijon mustard
1 salt and pepper to taste
1 (about 1/4 t each)
3 green onions, thinly sliced
1 garlic clove, minced
Directions
Combine ingredients and chill in the refrigerator.
From: jawallac@uga.cc.uga.edu. Fatfree Digest [Volume 9 Issue 42]
Aug. 2, 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com
using MMCONV
Servings: 1 servings
Basic Buttermilk Salad Dressing Recipe brought to you by Recipe Ideas
Categories: Beverages; Salad
The History of Recipes
We are able to follow the history of meal recipes far back into history, certainly as far back into history as the early Egyptians, and possibly even further than that. In practice though, these, early records were just primitive hieroglyphic or cunieform instructions for preparing food.
The truth of the matter is, the oldest recipe in existence, according to historians is a series of ancient tablets in the Sumerian language describing 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 `wonderful`. Later on, in Roman times 25BC a roman called Apicius wrote a collection of documents detailing recipes prepared by wealthy Romans. In his scrolls, Apicius tells us how the meals of wealthy Romans were split into starters, main course and afters, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius also recounts how the Roman chefs made use of a wide range of spices, including many that are still in use today for example thyme, mint and parsley. Closer to modern times, we find a couple of cookery books from the fourteenth century ; one book titled `Forme of Cury`, and another, similary named `Curye on Inglish`. The titles are a little misleading though, they are not about the spicy food that is served today, but instead recipes for the types of meals prepared for the rich people of that period. In the fifteenth century, people returning from the crusades brought back a variety of foods, spices and herbs from the East, including spices like basil and coriander. The introduction of these new tastes was responsible for an increase in manuscripts on cookery, the majority of which are kept safe in private collections. During the succeeding few hundred years, the powerful and wealthy competed to lay on the best banquets, and as a result the best chefs and their recipe collections were greatly in demand. Notwithstanding that, it was during the nineteenth century the formal cooking and cookery books reached a high level of popularity. Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, dedicated the best years of their lives to assembling, testing, and recording recipes common in their social group. By the arrival of the 1900s, cookbooks are highly popular due to increased literacy, people having increased spare time and having more money. Like it or not, the introduction of television gave us TV cooks and the spin-off recipe books. Which brings us neatly to the present day and the internet revolution, allowing us all to search through massive numbers of recipes just like those on this web site. |
We hope you enjoy this Basic Buttermilk Salad Dressing recipe.
