Ingredients
3/4 cup water
1/4 cup balsamic vinegar
3 tsp capers
2 tsp dijon mustard
1 1/2 tsp dried basil
1 tbsp fresh parsley, chopped
1 (optional)
Directions
Combine the ingredients. Adjust vinegar to taste, since it has a
stong flavor. Store in a covered container in the refrigerator.
Makes 1 cup Calories: 2 (2 Tablespoons) Fat: 0 gm, 0% fat
Posted by Posted by dmc@cherry-semi.com (Dawn Chace) to the Fatfree
Digest [Volume 11 Issue 26], Oct. 26, 1994. FATFREE Recipe
collections copyrighted by Michelle Dick 1994. Used with permission.
Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV.
Servings: 1 servings
Balsamic Dressing (Fat Free) Recipe brought to you by Recipe Ideas
Categories: Fat Free; Salad; Salad Dressing
The History of Recipes
It is actually possible to trace the history of written cooking instructions back into ancient history, in fact as far back into history as ancient Egypt, and quite possibly further than that. Interesting though that is, in the main part, these early cook books were just basic hieroglyphic recipes for meal preparation.
Interestingly, the most ancient recipe discovered so far, according to experts in ancient history are a few ancient tablets in Sumerian which describe the making 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 drank it feel exhilarated. During Roman times around 25BC a roman called Apicius assembled a number of documents showing how to cook the recipes prepared by wealthy Romans. In his publication, Apicius recounts how the meals were separated into starters, main course and dessert, a very modern way of dining. He also informs us how the chefs of Roman times were skilled in the use of a good variety of herbs and spices, including some familiar names for example bay, fennel and asafoetida. As our culinary historical trip moves on a few more years there were two books dating from the 14th Century ; a book published under the title `Forme of Cury`, and another titled `Curye on Inglish`. Don`t be fooled by the titles though, they are unconnected to the indian food that we all know today, but instead descriptions of the types of food cooked for the rich and wealthy people of that time. In the fifteenth century, knights returning from the crusades brought back many new foods, spices and herbs from middle-east cuisine, including rosemary and coriander. These new culinary innovations was responsible for a torrent in recipe publications, the majority of which are kept safe in academic collections. During the succeeding few hundred years, the upper-class families of the West strove to lay on the most exotic banquets, and because of this the best cooks and their recipe collections increased in prestige. Notwithstanding that, it was during the nineteenth century that haute cuisine and cookery books became popular. The Famous Mrs Isabella Beeton in the UK, and Fannie Merritt Farmer in the US, spent years to collecting, verifying, and writing down recipes of the day. By the arrival of the 1900s, cookery publications were starting to become popular due to higher levels of literacy, people having more leisure time and a general increase in wealth. Like it or not, the introduction of television brings us celebrity TV chefs and the accompanying recipe books. And that neatly brings us to the present day and the invention of the internet, allowing everyone to access thousands of recipes such as those found on our web site. |
We hope you enjoy this Balsamic Dressing (Fat Free) recipe.
