Ingredients
MICROWAVE FOR 5 MINS
6 oz pitted dates
1/2 cup water
REMAINING INGREDIENTS
6 each egg whites
5 tsp vanilla
1 1/4 cup sugar
1/2 cup cocoa powder
1/2 cup flour
Directions
Folks--your guess is as good as mine as to how, exactly, to make
these, as well as the number of servings (I took a stab at it).
Was downloading my packet yesterday, when I heard them talking about
this recipe on the TV and quickly ran for paper & pencil. There were
no real clear directions given (or I missed them) so you're on your
own!
Cook the dates and water in a microwave for 5 minutes. Stir. That's
all I heard. I also don't know exactly how many servings, but they
clearly said each brownie was only 110 calories and 0.5g fat.
Source: The Mike & Maty Show, 8/31/95.
Meal-Master format (and mystery directions) provided by iRis gRayson.
Servings: 24 servings
Brownies (Fat Free) Recipe brought to you by Recipe Ideas
Categories: Cookie; Dessert; Fat Free
The History of Recipes
Transcribed cooking instructions as an idea can be traced far back into antiquity, in truth as far back into history as ancient Egypt, and maybe further still. However, these, old recipes were just very simple pictorial recipes for preparing food.
In an interesting twist, the most ancient recipe discovered, according to historians is a collection of clay tablets in the Sumerian language 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 anyone who tried it feel `blissful`. During the time of the Romans a roman called Apicius wrote some scripts which described recipes enjoyed by wealthy roman citizens. In his works, he recounts how the meals of wealthy Romans were split into hors d`oeuvre, entrees and dessert, something that is very familiar to us today. This early Roman chef tells us how the ancient Romans used many herbs, including some familiar names like thyme, fennel and asafoetida. Moving our culinary historical trip onwards, we find a couple of interesting cookery books which date from the 14th Century : one book entitled `Forme of Cury`, and another called `Curye on Inglish`. Perhaps surprisingly, these are nothing to do with the curry that appears on menues today, but instead descriptions of the types of food on the menus of the nobility of the period. In the 15th century, people returning from the crusades brought back many new spices and herbs from the holy land, including basil and rosemary. The introduction of these new foods and spices prompted a surge in publications on food, some of which are kept safe in academic collections. Over the next few hundred years, the powerful and wealthy houses tried to serve the most exotic meals, and consequentially the best cooks and their collection of recipes were much in demand. Nevertheless, it wasn`t until the 1800s that fine cookery and recipe publications became popular. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the USA, devoted their lives to collecting, verifying, and writing down recipes that were common in the better off homes of the day. When we get to the 1900s, cook books are increasing in popularity mostly due to better eduction, people having more spare time and having more money. The arrival of TV gave us celebrity chefs and the recipe books that accompanied them. Which brings us neatly up to date and the invention of computers and the internet, permitting everyone to access thousands of recipes like the ones you can find on the site you are now reading. |
We hope you enjoy this Brownies (Fat Free) recipe.
