Ingredients
JONI CLOUD SSMW41A
2 large apples, diced and pared
1/2 cup celery, diced
1/4 cup raisins
1 tbsp lemon juice
1 tbsp mayo, reduced calorie
8 lettuce leaves
Directions
Combine all ingredients except lettuce; mix well Refrigerate until
ready to serve. Serve on Lettuce Leaves, optional of course.
Each serving 1/4 cup Yeild 8 servings Each serving may be exchaned
for : 1 fruit. From Joni's Diabetic Kitchen in South Jersey,Enjoy.
Servings: 8 servings
Apple Salad Recipe brought to you by Recipe Ideas
Categories: Apple; Diabetic; Fruit; Salad
The History of Recipes
Written cooking instructions as an idea can be found back into the distant past, in truth as far as pharonic Egypt, and potentially, even further back. Interesting though that maybe, generally, these old cook books were just very basic hieroglyphic or cunieform recipes for preparing meals.
In an interesting twist, the most ancient recipe discovered, according to food historians is a collection of clay tablets in Sumerian which describe the baking 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 `exhilarated, wonderful and blissful`. As we move into The time of the roman empire around 25BC a man called Apicius assembled some documents which described recipes prepared by the Romans. In his scrolls, he describes how the roman meals were split into appetizers, main meal and desserts, a very modern way of dining. He also informs us how the Roman chefs made use of a wide range of herbs, including a few that are still present in modern kitchens such as thyme, rue and dill. Moving our culinary historical trip onwards, there are two interesting cookery books which were published in the fourteenth century ; a book entitled `Forme of Cury`, and another titled `Curye on Inglish`. Amusingly, these two books are unconnected to the spicy food that we all know today, but rather accounts of the types of food enjoyed by the upper classes of that period. In the 15th century, the Crusaders brought back many new foods and spices from the holy land, including spices like rosemary and coriander. These new spices and herbs led to an eruption in books on cooking, most of which still exist in private cookery archives. Over the next few hundred years, the powerful families of Europe tried to lay on the most extravagent meals, and consequentially the best chefs and their recipe collections could command a high salary. Even so, it was during the 19th century that fine cooking and recipe books became really popular. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, dedicated the best years of their lives to assembling, verifying, and recording recipes for their fellow cooks to enjoy. When we get to the 1900s, recipe publications were increasing in popularity as a result of better eduction, people having increased leisure time and having more money to spend. |
We hope you enjoy this Apple Salad recipe.
