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
Transcribed cooking instructions as a concept can be found back into the far past, in truth as far back as the early Egyptians, and potentially, even further back. Interesting though that is, generally, these early cook books were just simple pictorial instructions for preparing food.
Fascinatingly, the most ancient recipe discovered so far, according to Professor Solomon Katz, are some ancient tablets in ancient Sumerian which recount the baking 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`. Progressing into The time of the roman empire around 25BC a man called Apicius created a number of documents which described recipes cooked by his fellow Romans. In his works, he recounts how the roman meals were split into appetizers, entrees and desserts, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius informs us how the cooks of Roman times used many herbs, including many that are still in use today such as thyme, mint and dill. As our culinary historical trip moves to more modern times we have two books dating from the fourteenth century : a recipe book titled `Forme of Cury`, and another called `Curye on Inglish`. Despite their titles, these two books are nothing to do with the indian curry that is served today, but rather descriptions of the types of meals enjoyed by the upper classes of that time. In the 15th century, knights returning from the crusades brought us many new spices and herbs from Arab cuisine, including spices like basil and rosemary. The introduction of these new culinary ideas led to an outbreak in recipe books, the majority of which still exist in academic collections. During the following few centuries, the upper-class families of Europe tried to serve the most extravagent meals, and as a result chefs and their collection of recipes increased in prestige. Even so, it wasn`t until the 1800s the formal cooking and recipe books became really popular. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the US, dedicated years of their lives to collating, verifying, and writing down recipes that were common in the better off homes of the day. By the advent of the 1900s, cooking publications were increasing in popularity mostly as a result of increased literacy, leisure time and a general increase in wealth. The revolution that is television brings us celebrity chefs and the demand for the accompanying recipe books. And that neatly brings us to the present day and the internet revolution, permitting everyone to search through massive numbers of recipes like those on the site you are now reading. |
We hope you enjoy this Low Cal Graham Crust recipe.
