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
It is possible to trace the history of written recipes far back into history, in truth as far back into recorded history as early Egypt, and potentially, even further back. However, these, early records were just basic hieroglyphic recipes for preparing food.
The truth of the matter is, the most ancient recipe in existence, according to food historians is a collection of ancient tablets in the Sumerian language describing the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel blissful. As we move into The time of the romans around 25BC a roman called Apicius compiled a few documents which described recipes enjoyed by wealthy roman citizens. In his scrolls, he recounts how the meals were split into hors d`oeuvres, entrees and desserts, a style of dining still practiced today. Additionally, he recounts how the Romans were skilled in the use of a good variety of aromatic flavors, including a few you will know for example thyme, mint and dill. As we move on, there were a couple of interesting cookery books published in the 1300s ; a book entitled `Forme of Cury`, and another, similary named `Curye on Inglish`. Perhaps surprisingly, these books are nothing to do with the indian curry that is popular today, but instead accounts of the types of food eaten by the upper classes of the period. Later, in the fifteenth century, people returning from the crusades brought us many new foods and spices from Arab cooking, including spices such as basil and coriander. These new foods and spices caused an outbreak in recipe books, many of which are kept safe in private cookery archives. During the next few centuries, the rich and powerful families of Europe tried to serve the most extravagent banquests, and as a consequence, chefs and their recipe collections could command a high salary. Nevertheless, it wasn`t until the 1800s that cookery and recipe collections reached a high level of popularity. Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, devoted much of their lives to collecting, trying out, and writing down the recipes of their peers. By the advent of the 20th century, cookery publications are increasing in popularity as a result of more people being able to read, leisure time and having more money to spend. The revolution that is television brings us celebrity chefs and the demand for the spin-off recipe books. Which pretty much brings us up to date and the internet revolution, permitting everybody to access massive numbers of recipes such as those found on sites such as this. |
We hope you enjoy this Corn Pudding (Finsand) recipe.
