Ingredients
1 Pkg JELL-O orange gelatin
(sugar free)
3/4 cup Boiling water
2 tbsp Raisins
1/2 cup Cold orange juice
Ice cubes
1/2 cup Shredded carrots
Directions
Completely dissolve gelatin in boiling water. Stir in raisins. Combine
juice and enough ice cubes to measure 1 1/4 cups. Add to gelatin; stir
until slightly thickened. remove any unmelted ice. Stir in carrots.
Spoon into individual dishes or small serving bowl. Refrigerate until
firm, about 2 hours.
DIABETIC EXCHANGE (per serving): 1/2 fruit; also 40 calories'65mg
sodium, 0mg cholesterol, 0gm fat, 8g carbohydrate, 2gm protein.
Lifted from JELL-O Sugar free Cookbook
Servings: 4 servings
Carrot Raisin Salad Recipe brought to you by Recipe Ideas
Categories: Diabetic; Salads; Vegetarian; Fruits; Vegetables
The History of Recipes
We are able to follow the history of written recipes back into the distant past, at least as far into history as pharonic Egypt, and possibly even further. Interesting though that maybe, generally, these ancient records were just primitive pictorial, hieroglyphic or cunieform instructions for meal preparation.
The truth of the matter is, the oldest recipe discovered so far, according to experts are a few clay tablets in the Sumerian language 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 drinkers feel `exhilarated, wonderful and blissful`. Progressing into The time of the romans around 25BC a Roman scholar, called Apicius, assembled some scrolls describing recipes cooked by his fellow Romans. In his works, Apicius recounts how the roman meals were separated into hors d`oeuvres, entrees and desserts, something that is very familiar to us today. Aspicius also describes how the ancient cooks were skilled in the use of a wide range of spices, including some familiar names like basil, fennel and asafoetida. Later, in the 15th century, knights returning from the crusades brought us many foods and spices from Arab cuisine, including basil and coriander. These new spices and herbs caused a surge in books on cookery, some of which are kept safe in private collections. During the following few centuries, the wealthy families of Europe competed with each other to lay on the most extravagent banquests, and because of this the best cooks and their recipe collections became highly prized. Even so, it wasn`t until the 1800s that fine cooking and recipe publications reached a high level of popularity. Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the USA, devoted much of their lives to assembling, testing, and writing down recipes to help cooks of their time. Like it or not, the introduction of TV brought us cooking programs and the demand for the spin-off recipe books. Which pretty much brings us to the present day and the internet revolution, allowing us all to access massive numbers of recipes just like those on this web site. |
We hope you enjoy this Carrot Raisin Salad recipe.
