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
It is quite possible to trace the history of written cooking instructions back into distant history, at least as far back into history as the early Egyptians, and quite possibly further than that. Having said that, generally, these early recipes were just primitive hieroglyphic recipes for meal preparation.
As we move into Roman times around 25BC a Roman scholar, called Apicius, assembled some scrolls describing recipes prepared by wealthy Romans. In his works, Apicius recounts how the roman meals were divided into hors d`oeuvres, main meal and dessert, a style of dining still practiced today. Aspicius also describes how the ancient chefs used many herbs and spices, including a few that are still present in modern kitchens like bay, rue and dill. Later, in the 15th century, knights returning from the crusades brought us many foods, spices and herbs from the East, including basil and coriander. The introduction of these new foods and spices caused an explosion in manuscripts on food, many of which still exist in private libraries. By the advent of the 1900s, recipe books were in great demand, due to increased literacy, people having increased free time and having more money. |
We hope you enjoy this Diabetic Cake recipe.
