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 quite possible to track the history of written cooking instructions far back into ancient history, at least as far into history as the Egyptians, and possibly even further than that. Having said that, mostly, these early cook books were just basic hieroglyphic instructions for preparing food.
In fact, the oldest recipe found, according to historians are a few stone tablets in ancient Sumerian which show the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel blissful. Progressing into The time of the roman empire 25BC a man called Apicius created a number of documents describing recipes cooked by the Romans. In his scrolls, he tells us how the meals of wealthy Romans were separated into hors d`oeuvres, entrees and desserts, something we still use today. Aspicius recounts how the cooks of Roman times made use of many different aromatic flavors, including many that are still in use today like thyme, mint and asafoetida. Later on in the 1400s, knights returning from the crusades brought us many spices and herbs from the Middle-East, such as coriander, basil and rosemary. The introduction of these new herbs and spices caused an outbreak in books on cooking, many of which still exist in private collections. For the centuries that followed, the rich families of Wesstern Europe competed with each other to lay on the most exotic meals, and as a result cooks and their recipes were much in demand. Even so, it wasn`t until the 1800s that fine cooking and recipe collections really came of age. The Famous Mrs Beeton in the UK, and Fannie Farmer in the US, dedicated years of their lives to assembling, trying out, and recording recipes that were common in the better off homes of the day. By the time we get to the 20th century, cooking publications are in high demand, mostly due to increased literacy, more free time and having more money. |
We hope you enjoy this Balsamic Dressing (Fat Free) recipe.
