Ingredients
8 crushed graham crackers
1 (2 1/2 in squares)
3 tbsp melted margarine
2 tbsp sugar
Directions
Combine ingredients in 9 inch pie tin and mix well with a fork. Press
crumbs evenly around the edges and on the bottom of the pie tin. Bake
at 350 for 6 minutes. Cool an fill as desired. Cut into 8 even
portions. Nutritive value for 1 portion (1/8 of recipe) CAL 78; CHO 8
gm; PRO 1 gm; FAT 5 gm; Na 100 mg; Food exchanges per serving: 1/2
bread, 1 fat Low sodium diets: Use salt-free margarine Source: The
New Diabetic Cookbook
Servings: 1 crust
Low Cal Graham Crust Recipe brought to you by Recipe Ideas
Categories: Diabetic; Diet; Healthy; Low Calorie; Pork
The History of Recipes
Food historians have proved the existance of recipes way back into the distant past, in fact as far back as early Egypt, and maybe even further. Interesting though that maybe, these, early records were just very basic pictorial recipes for preparing meals.
Fascinatingly, the most ancient recipe discovered, according to historians is a series of stone 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 having made anyone who tried it feel `exhilarated, wonderful and blissful`. During the time of the Roman Empire a man called Apicius assembled a few documents showing how to cook the recipes cooked by wealthy roman citizens. In his works, Apicius tells us how the roman meals were divided into hors d`oeuvre, entrees and afters, something we still use today. This early Roman chef tells us how the ancient Romans were skilled in the use of a good variety of spices and herbs, including a few that will be familiar to modern chefs like bay, rue and asafoetida. In the fifteenth century, the Crusaders brought back a variety of foods and herbs from the holy lands, including spices such as basil and rosemary. The introduction of these new herbs and spices prompted a surge in manuscripts on cooking, many of which are now in private collections. Over the following few hundred years, the powerful families of the West strove to offer the most extravagent meals, and consequentially chefs and their collection of recipes were much in demand. Even so, it wasn`t until the 1800s that cooking and recipe collections became really popular. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the USA, devoted much of their lives to collecting, testing, and publishing recipes that were common in the better off homes of the day. The introduction of television brought us TV chefs and the demand for the accompanying recipe books. Which brings us neatly up to date and the invention of computers and the internet, permitting everyone to access massive numbers of recipes such as those found on this site. |
We hope you enjoy this Low Cal Graham Crust recipe.
