Ingredients
1/2 cup Water
1 cup Cider vinegar
Non-nutritive sweetener, equivalent to 2 tbs sugar
2 tbsp Dill pickle, chopped fine
1 1/2 tsp Salt
2 cup Cucumbers, sliced thin
1 Stack celery, sliced thin;
Directions
Boil water, vinegar, sweetener, pickle, and salt. Place cucumbers and
celery, slices in glass jar; pour boiling liguid over; cover and
refrigerate overnight. Drain before serving.
Food Exchange per serving: 1 VEGETABLE EXCHANGE
Souce: Recipes for Diabetics by Billie Little (verion 1985)
Brought to you and yours via Nancy O'Brion and her Meal-Master
Servings: 4 servings
Sweet And Sour Cucumber Salad Recipe brought to you by Recipe Ideas
Categories: Diabetic; Salads; Vegetables; Vegetarian; Side Dishes
The History of Recipes
We are able to follow the history of written recipes back into the far past, in fact as far back as the Egyptians, and possibly even further. Having said that, sadly, these ancient records were just very basic hieroglyphic or cunieform recipes for food preparation.
The truth of the matter is, the most ancient recipe discovered, according to Professor Solomon Katz, is a collection of tablets in Sumerian describing the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made people feel wonderful. Later on, in The time of the roman empire around 25BC a man called Apicius created a number of documents showing how to cook the recipes cooked by his fellow Romans. In his works, Apicius tells us how the meals were divided into starters, main meal and desserts, something that is very familiar to us today. Aspicius describes how the Romans made use of many different herbs and spices, including many that are still in use today for example basil, rue and parsley. As we move on, we have some interesting books from the 1300s - one book entitled `Forme of Cury`, and another, similary named `Curye on Inglish`. Amusingly, they are unconnected to the indian curry that appears on menues today, but rather recipes for the types of meals prepared by the chefs of the nobility of those days. Later, in the fifteenth century, knights returning from the crusades brought us a variety of foods, spices and herbs from the holy lands, such as coriander, parsley, and basil. These new spices and herbs was responsible for an eruption in books on cookery, some of which still exist in private collections. During the following few hundred years, the powerful and rich houses strove to serve the most extravagent banquests, and consequentially chefs and their recipe collections became highly prized. Nevertheless, it wasn`t until the 1800s that formal cookery and recipe publications really came of age. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, devoted their lives to collecting, trying out, and publishing recipes to allow everyone to enjoy them. By the time we get to the 1900s, cook books were starting to become popular as a result of better eduction, more spare time and disposable income. |
We hope you enjoy this Sweet And Sour Cucumber Salad recipe.
