When a whole rum cake isn’t enough! This special luxury collection includes an 8″ round cake with two additional 75g luxury slices of our sandwiched rum cake with a buttercream filling. Perfect for sharing with friends and family. Our distinctive twist on the traditional rum cake commonly referred to as Caribbean Rum Cake, Christmas Cake, Black Cake, Jamaican Rum Cake, Jamaican Fruit Cake. Now you only have to simply remember “Jasmine’s Jamaican Rum Cake”
Apicius, De re culinaria, an earlier collection of recipes.
The initial identified written recipes date to 1730 BC and were recorded on cuneiform tablets within Mesopotamia.
Different early written recipes date from around 1600 BC and result from an Akkadian pill from southern Babylonia. Additionally there are operates in ancient Egyptian hieroglyphs depicting the preparation of food.
Many ancient Greek recipes are known. Mithaecus’s cookbook was an earlier one, but nearly all of it has been lost; Athenaeus estimates one small menu in his Deipnosophistae. Athenaeus mentions a great many other cookbooks, all of them lost.
Roman recipes are known beginning in the second century BCE with Cato the Elder’s De Agri Cultura. Several authors of this period described eastern Mediterranean preparing in Greek and in Latin. Some Punic recipes are known in Greek and Latin translation.
The big assortment of recipes De re coquinaria, conventionally titled Apicius, appeared in the 4th or 5th century and is the sole complete surviving cookbook from the classical world. It lists the programs offered in a meal as Gustatio (appetizer), Primae Mensae (main course) and Secundae Mensae (dessert). Each formula starts with the Latin order “Take…,” “Recipe….”
Arabic recipes are recorded starting in the 10th century; see al-Warraq and al-Baghdadi.
The earliest formula in Persian days from the 14th century. Several recipes have survived from the full time of Safavids, including Karnameh (1521) by Mohammad Ali Bavarchi, which include the cooking training greater than 130 various meals and pastries, and Madat-ol-Hayat (1597) by Nurollah Ashpaz. Recipe publications from the Qajar era are numerous, the most notable being Khorak-ha-ye Irani by prince Nader Mirza.
King Richard II of England commissioned a formula guide named Forme of Cury in 1390, and about the same time, still another guide was printed titled Curye on Inglish, “cury” indicating cooking. Both books give an impact of how food for the respectable courses was prepared and served in Britain at that time. The lavish taste of the aristocracy in the Early Modern Time produced with it the start of so what can be named the modern recipe book. By the 15th century, numerous manuscripts were showing detailing the recipes of the day. A number of these manuscripts give very good data and record the re-discovery of numerous herbs and herbs including coriander, parsley, basil and rosemary, many of which have been brought back from the Crusades.