3 egg whites
1 cup light brown sugar
2 tbsp vegetable oil
1 tsp vanilla
1 cup whole wheat flour
1/2 cup cocoa
1 tsp baking powder
1 dash nutmeg
Directions
Servings: 2 dozen cookies
Preheat the oven to 325 degrees. Beat the egg whites with an electric
mixer until stiff. Gradually beat in the sugar, oil, and vanilla. In
a small mixing bowl, combine the remaining ingredients. Work into the
whipped egg white mixture to form a stiff dough. Drop by rounded
teaspoonfuls onto a nonstick baking sheet. Bake for 10 minutes, or
until the tops of the cookies feel set. Cool on a rack, then store in
an airtight container. Posted by Linda Davis
Servings: 2 servings
Cocoa Drops Recipe brought to you by Recipe Ideas
Categories: Beverages
The History of Recipes
It is quite feasible to trace the history of recipes far back into the far past, at least as far back as the Egyptians, and potentially, even further back. Having said that, in the main part, these ancient cook books were just simple hieroglyphic or cunieform instructions for preparing meals.
Interestingly, the oldest recipe in existence, according to experts in ancient history are a few stone tablets in ancient Sumerian describing 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 anyone who drank it feel exhilarated. Progressing into The time of the romans around 25BC a Roman scholar, called Apicius, assembled some scrolls detailing recipes enjoyed by wealthy roman citizens. In his publication, Apicius tells us how the roman meals were separated into hors d`oeuvre, main meal and afters, something that is very familiar to us today. This early Roman chef informs us how the Roman cooks used many different spices, including a few you will know for example thyme, rue and dill. Later, in the 15th century, knights returning from the crusades brought us a variety of foods, spices and herbs from Arab cooking, including basil and coriander. The introduction of these new tastes prompted an explosion in manuscripts on food, some of which are now in private collections. During the next few hundred years, the wealthy families of Europe competed to serve the best banquets, and as a consequence, the best cooks and their recipe collections increased in prestige. Notwithstanding that, it wasn`t until the 19th century that formal cookery and recipe publications rose to prominence. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the US, dedicated their lives to collating, testing, and publishing recipes of the day. By the time we get to the twentieth century, recipe publications are highly popular due to more people being able to read, people having more leisure time and a general increase in wealth. |
We hope you enjoy this Cocoa Drops recipe.
