3/4 cup Sugar
(can be sugar subtitute)
1/3 cup Cocoa
4 tsp Cornstarch
1/2 cup Evaporated skim milk
1 tsp Vanilla
Directions
In a small saucepan stir together the sugar, cocoa, cornstarch and
evaporated skim milk. Cook and stir constantly until sauce is bubbly
and thick. Cook and stir two minutes more. Remove from heat and stir
in 1 tsp. vanilla. (For sugar-free sauce skip sugar at the start and
stir in NutraSweet spoon on at the end with the vanilla.)
Servings: 4 servings
Fat-Free Hot Fudge Sauce Recipe brought to you by Recipe Ideas
Categories: Diabetic; Sauces; Chocolate
The History of Recipes
Recipes as a concept can be found far back into history, at least as far as the ancient Egyptians, and possibly even further than that. In practice though, these, early records were just very simple hieroglyphic or cunieform recipes for meal preparation.
In an interesting twist, the oldest recipe in existence, according to academics are a few 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`. Progressing into Roman times 25BC a roman called Apicius wrote a number of scripts describing recipes enjoyed by the Romans. In his publication, he tells us how the meals of wealthy Romans were split into hors d`oeuvres, main course and afters, something that is very familiar to us today. He also describes how the Roman chefs made use of many different spices, including a few you will know such as thyme, rue and parsley. Continuing our culinary historical journey, we find two interesting books which date from the 14th Century - a cookery book published under the title `Forme of Cury`, and another, similary called `Curye on Inglish`. Despite their titles, these books are not about the spicy food that appears on menues today, but instead recipes for the types of food cooked for the rich people of that period. Later on, in the 15th century, people returning from the crusades brought back many spices and herbs from Arab cooking, such as coriander, parsley, and basil. The introduction of these new tastes caused an increase in cookery books, some of which are kept safe in private collections. Over the succeeding few centuries, the powerful and rich houses competed with each other to serve the most exotic meals, and as a consequence, cooks and their recipes were at a premium. However, it wasn`t until the nineteenth century the formal cooking and recipe publications became popular. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, dedicated years of their lives to assembling, testing, and writing down the recipes that were being prepared for the better households. When we get to the twentieth century, cook books are in high demand, mostly due to more people being able to read, people having more free time and having more disposable income. The TV revolution gave us cooking programs and the recipe books that accompanied them. And that neatly brings us to the present day and the invention of computers and the internet, allowing us all to search through thousands of recipes like those on this web site. |
We hope you enjoy this Fat Free Hot Fudge Sauce recipe.
