Ingredients
1/2 cup water
1/2 cup white vinegar
1/2 tsp salt
1/2 tsp dry mustard
1/8 tsp pepper
1/16 tsp paprika
4 tsp sugar
Directions
Combine all ingredients in a pint jar and cover tightly. Shake
vigorously and store in refrigerator. Shake before using. Values per
serving: No CHO, PRO, FAT, or Calories at all!! Sodium value in 2
TBSP is 133 mg. with salt. Food Exchange per serving: This is a
"free" dressing!!
Servings: 8 servings
No-Calorie Dressing Recipe brought to you by Recipe Ideas
Categories: Low Calorie; Salad
The History of Recipes
We can follow the history of meal recipes back into the distant past, at least as far back into history as ancient Egypt, and potentially, even further back. Having said that, mostly, these ancient records were just simple pictorial instructions for meal preparation.
In fact, the oldest recipe in existence, according to food historians is a collection of tablets in the Sumerian language 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 drank it feel wonderful. Progressing into The time of the roman empire 25BC a man called Apicius assembled a number of documents describing recipes prepared by wealthy Romans. In his publication, he recounts how the meals of wealthy Romans were separated into hors d`oeuvres, main meal and afters, something that is very familiar to us today. This early Roman chef informs us how the ancient chefs used a good variety of spices, including some that we all recognise for example thyme, rue and asafoetida. Later, there are some recipe books which appeared in the fourteenth century ; a book entitled `Forme of Cury`, and another named `Curye on Inglish`. Don`t be fooled by the titles though, these books have no connection with the spicy food that appears on menues today, but instead descriptions of the types of food prepared by the cooks of the rich and powerful of the time. Later on in the 1400s, the Crusaders brought back many foods and herbs from Arab cooking, including spices like parsley and basil. The introduction of these new foods and spices caused an explosion in cookery books, some of which are now in academic collections. By the advent of the twentieth century, recipe publications were starting to become popular due to increased literacy, people having increased free time and a general increase in wealth. The introduction of the TV brought us celebrity TV chefs and the spin-off recipe books. And that pretty much brings us to the present day and the invention of computers and the internet, permitting everybody to access thousands of recipes just like those on our site. |
We hope you enjoy this No Calorie Dressing recipe.
