1/2 tsp Powdered mustard
1/4 tsp Ground white pepper
1 tsp Tomato paste
7 tbsp Salad oil
1/3 cup Wine vinegar
2 tsp Water
1/2 tsp Finely chopped onion
Directions
Combine all ingredients in a jar and shake well or puree in a blender
for smooth dressing.
1 tbsp - 50 calories, 1 fat exchange 0 carbohyrate, 0 protein, 6
grams fat 0 sodium, 1 potassium, 0 chol.
Source: Am. Diabetes Assoc. Holiday Cookbook by Betty Wedman 1986
Shared but not tested by Elizabeth Rodier, Nov 93
Servings: 12 servings
French Dressing Recipe brought to you by Recipe Ideas
Categories: Dressings; Diabetic
The History of Recipes
Academics have tracked the existance of recipes far back into distant history, at least as far back into history as the Egypt of the Pharoahs, and possibly even further than that. However, sadly, these ancient recipes were just basic pictorial, hieroglyphic or cunieform instructions for preparing meals.
Interestingly, the oldest recipe in existence, according to historians is a series of tablets in ancient Sumerian 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 making those who drank it feel blissful. During Roman times around 25BC a roman called Apicius wrote a collection of documents describing recipes prepared by the Romans. In his publication, Apicius tells us how the meals were divided into appetizers, main meal and afters, a style of dining still practiced today. This early Roman chef informs us how the ancient chefs made use of a good variety of herbs, including a few that are still present in modern kitchens such as thyme, rue and dill. During the succeeding few hundred years, the powerful and wealthy competed with each other to offer the most extravagent banquests, and as a consequence, cooks and their collection of recipes were much in demand. Nevertheless, it was during the 19th century the formal cooking and recipe collections became popular. Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, dedicated the best years of their lives to collecting, verifying, and recording recipes for their fellow cooks to enjoy. By the arrival of the 1900s, cookbooks are in great demand, as a result of more people being able to read, people having more spare time and having more money. Like it or not, the introduction of television gave us TV cookery programs and the demand for the spin-off recipe books. Which brings us neatly up to date and the invention of the internet, permitting us all to search through massive numbers of recipes such as those found on the site you are now reading. |
We hope you enjoy this French Dressing recipe.
