1 cup cornmeal
1 cup flour
1 tbsp sugar
3 tbsp canola oil
2 each egg whites
1 tbsp baking powder
1 cup skim milk
Directions
Heat oven to 400. Combine dry ingredients in bowl amd mix well. Beat
oil, egg whites amd milk together. Mix with dry ingredients until
just blended. Pour into lightly oiled 8-by-8" pan. Bake 15 minutes or
until done. ~-- 2"x4" piece 180 cal.,4.7 gm pro.,27.6 gm carb.,5.5 gm
fat,.9 CSI Units,1.6 gm dietary fiber,154 mg sodium,97 mg pot,121 mg
cal.,1.2 mg iron
Servings: 8 servings
Corn Bread 08/92 Recipe brought to you by Recipe Ideas
Categories: Bread; Breads
The History of Recipes
Written recipes as an idea can be traced far back into ancient history, at least as far back into history as the Egyptians, and potentially, even further back. However, sadly, these early recipes were just basic pictorial, hieroglyphic or cunieform recipes for preparing food.
In an interesting twist, the oldest recipe discovered, according to Professor Solomon Katz, is a collection of ancient tablets in the Sumerian language 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 having made anyone who tried it feel `exhilarated, wonderful and blissful`. Later on, in The time of the romans 25BC a roman called Apicius created a collection of documents describing recipes prepared by the Romans. In his scrolls, he describes how the meals of wealthy Romans were split into hors d`oeuvre, main course and desserts, a very modern way of dining. He also tells us how the chefs of Roman times made use of many different spices, including a few that will be familiar to modern chefs like basil, fennel and dill. Over the succeeding few centuries, the rich and powerful families of the West competed with each other to offer the best banquets, and consequentially the best chefs and their recipe collections were highly sought after. Nevertheless, it wasn`t until the nineteenth century that cookery and cookery books rose to prominence. The Famous Mrs Isabella Beeton in the UK, and Fannie Merritt Farmer in the US, dedicated years of their lives to collating, testing, and publishing recipes to allow everyone to enjoy them. When we get to the 20th century, cookery books are in great demand, due to better eduction, people having increased leisure time and being a little richer. The TV revolution gave us TV cookery programs and the spin-off recipe books. And that neatly brings us to the present day and the invention of computers and the internet, allowing everybody to search through thousands of recipes like those on this web site. |
We hope you enjoy this Corn Bread 08_92 recipe.
