Ingredients
2 large potatoes
1 tbsp vegetable oil
1/2 tsp salt
1/8 tsp paprika
Directions
Preheat oven to 450 F degree. Peel potatoes and cut into slices 4
inches long and 1/4 inch wide; place in a bowl of iced water to
crisp. Just before cooking, turn onto paper towel and pat dry. Spread
pieces in one layer of a shallow baking pan. Sprinkle with the
vegetables oil. Shake pan to spread oil evenly over potatoes. Bake
30-40 minutes, turning frequently, until gold brown. Empty potatoes
onto paper towels. Sprinkle with salt and paprika.
Food Exchange per serving: 1 STARCH EXHANGE + 1/2 FAT EXCHANGE
CHO: 15g; PRO: 2g; FAT: 3g; CAL: 93; Low-sodium diets: Omit salt. Use
a seasoned salt substitute, if allowed by your doctor.
Source: The Art of Cooking for the Diabetic by Mary Abbortt
Hess,R.D.,M.S.
Brought to you and your via Nancy O'brion and her Meal Master
Servings: 5 servings
Baked "French Fries" Recipe brought to you by Recipe Ideas
Categories: Diabetic; French; Vegetable
The History of Recipes
Transcribed cooking instructions as an idea can be observed way back into ancient history, certainly as far back into recorded history as the early Egyptians, and quite possibly further than that. In practice though, in the main part, these ancient cook books were just very simple hieroglyphic or cunieform instructions for meal preparation.
In fact, the oldest recipe found, according to food historians are some stone tablets in Sumerian describing 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 people feel `exhilarated, wonderful and blissful`. Later on, we find some recipe books dating from the 1300s : a cookery book titled `Forme of Cury`, and another, similary named `Curye on Inglish`. The titles are a little misleading though, they are not about the indian food that we all know today, but rather descriptions of the types of food enjoyed by the rich and wealthy people of the time. Later on in the 1400s, people returning from the crusades brought back many foods, spices and herbs from the Middle-East, including spices such as basil and rosemary. These new culinary innovations was responsible for a torrent in publications on food, most of which are now in academic collections. For the centuries that followed, the powerful and rich competed with each other to offer the most exotic banquets, and as a result chefs and their collection of recipes could command a high salary. Notwithstanding that, it was during the nineteenth century that fine cookery and recipe books became really popular. Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, dedicated their lives to assembling, trying out, and recording the recipes of their peers. By the time we get to the 20th century, cookbooks are in great demand, due to increased literacy, increased leisure time and having more money to spend. The introduction of the TV gave us TV cookery programs and the accompanying recipe books. Which brings us neatly to the present day and the invention of the internet, permitting us all to search through thousands of recipes just like those on sites such as the one you are reading now. |
We hope you enjoy this Baked _French Fries_ recipe.
