1 cup Water
2 Jumbo Eggs
1 cup Raisins
Artificial sweetener to = 1 C. sugar
1 cup Unsweetened Applesauce
3/4 cup Oil
1 tsp Baking Soda
1/4 tsp Cinnamon
1/2 tsp Nutmeg
1 tsp Vanilla
1/2 tsp Salt
1 1/2 cup Flour
Directions
Cook raisins till soft. Drain water, + raisins to applesauce & eggs,
sweetener, cooking oil. Mix well, blend baking soda flour + remaining
ingredients. Bake 350 Degrees in 8" x 8" or 9" x 9" pan.
Posted on Prodigy DESSERTS & SWEETS on 12/10/92 by NANCY BENNETT
(NWMB51B)
MM by Cathy Svitek
Servings: 2 servings
Diabetic Cake Recipe brought to you by Recipe Ideas
Categories: Diabetic; Cakes; Desserts
The History of Recipes
Academics have proved the existence of recipes way back into the far past, certainly as far back as early Egypt, and potentially, even further back. In practice though, sadly, these early cook books were just simple hieroglyphic or cunieform instructions for preparing meals.
As our culinary historical trip moves to more modern times we have two interesting books which appeared in the fourteenth century - a recipe book titled `Forme of Cury`, and another, similary entitled `Curye on Inglish`. The titles are a little misleading though, they have no connection with the curry that we all know today, but instead descriptions of the types of meals on the tables of the rich and powerful of that time. In the 15th century, knights returning from the crusades brought back many foods and herbs from Arab cuisine, including spices like coriander, parsley, and rosemary. These new culinary innovations was responsible for an explosion in publications on food, most of which are kept safe in academic collections. The introduction of television brings us cooking programs and the demand for the accompanying recipe books. And that neatly brings us to the present day and the internet revolution, permitting everybody to search through massive numbers of recipes just like those on our site. |
We hope you enjoy this Diabetic Cake recipe.
