Corn Pudding (Finsand) Recipe

Ingredients

16 oz can of corn
1 egg
1 tsp pimiento, chopped
1 tsp green pepper
1 tsp margarine
1 tsp sugar replacement
3/4 cup milk
1 salt to taste
1 fresh ground pepper
1 vegetable cooking spray


Directions

Combine all ingredients, except vegetable cooking spray. Pour into
baking dish coated with vegetable cooking spray. Bake at 325F for 35
to 40 minutes, or until firm. Food Exchange per serving: 1
STRACH/BREAD EXCHANGE + 1 FAT EXCHANGE CAL: 55

Source: The Complete Diabetic Cookbook by Mary Jane Finsand Brought
to you and yours via Nancy O'Brion and her Meal-Master


Servings: 6 servings

 

 

Corn Pudding (Finsand) Recipe brought to you by Recipe Ideas


Categories: Dessert; Diabetic


The History of Recipes

We are able to follow the history of written recipes back into ancient history, in fact as far back into history as the Egyptians, and potentially, even further back. However, generally, these early records were just very basic pictorial recipes for meal preparation.

Later on, in The time of the roman empire around 25BC a man called Apicius created a number of scripts showing how to cook the recipes enjoyed by wealthy roman citizens. In his publication, he recounts how the meals of wealthy Romans were split into appetizers, entrees and desserts, a very modern way of dining. Aspicius tells us how the ancient Romans were skilled in the use of a wide range of herbs and spices, including a few that will be familiar to modern chefs like basil, fennel and asafoetida.

During the following few hundred years, the rich families of the West strove to serve the best banquets, and as a consequence, the best chefs and their collection of recipes could command a high salary. Nevertheless, it was during the 1800s that cookery and cookery books rose to prominence. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the USA, devoted much of their lives to assembling, verifying, and publishing recipes that were common in the better off homes of the day.

By the time we get to the 1900s, cooking publications were greatly in demand due to more people being able to read, people having increased leisure time and having more money to spend.

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We hope you enjoy this Corn Pudding (Finsand) recipe.

 


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