Ingredients
1 cup unbleached white flour
1/4 tsp salt
1 cup skim milk
1 egg white
Directions
Preheat the oven to 425 degrees. Oil muffin tins and preheat.
Combine all the ingredients in a bowl. Beat with a rotary beater or
wire wisk just until smooth. Pour the batter into the hot muffin
tins. Bake for 35 to 45 minutes or until brown.
1 popover - 68 calories, 1 bread exchange 11 grams carbohydrate, 3
grams protein, 1 gram fat 82 mg sodium, 67 mg potassium, 32 mg
cholesterol
Source: Am. Diabetes Assoc. Holiday Cookbook by Betty Wedman, 1986
Shared but not tested by Elizabeth Rodier, Nov 93
Servings: 9 servings
Low-Cholesterol Popovers Recipe brought to you by Recipe Ideas
Categories: Bread; Breads
The History of Recipes
Experts have traced the existence of recipes back into the far past, certainly as far back as pharonic Egypt, and quite possibly further than that. In practice though, mostly, these early cook books were just basic pictorial instructions for preparing meals.
Fascinatingly, the oldest recipe discovered so far, according to academics is a collection of stone tablets in 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 having made drinkers feel `exhilarated, wonderful and blissful`. During the time of the Roman Empire a roman called Apicius compiled a few scripts detailing recipes enjoyed by wealthy Romans. In his works, he describes how the meals were separated into appetizers, entrees and afters, a style of dining still practiced today. This early Roman chef recounts how the Roman cooks were skilled in the use of many herbs, including a few that are still present in modern kitchens for example bay, rue and asafoetida. As our culinary historical trip moves on a few more years there were a couple of recipe books which appeared in the 1300s ; a cookery book entitled `Forme of Cury`, and another titled `Curye on Inglish`. The titles are somewhat misleading tho`, these two books are nothing to do with the curry that is popular today, but instead accounts of the types of meals on the menues of the rich and powerful. In the fifteenth century, people returning from the crusades brought us a variety of foods and herbs from middle-east cuisine, including spices such as rosemary and coriander. These new foods and tastes led to a surge in manuscripts on cooking, many of which are kept safe in private libraries. Like it or not, the introduction of television brings us TV cooks and the demand for the accompanying recipe books. Which brings us neatly up to date and the internet revolution, permitting us all to access massive numbers of recipes like the ones you can find on this web site. |
We hope you enjoy this Low Cholesterol Popovers recipe.
