All slow cookers cook differently, so cooking times are always a basic guideline. Recipes should always be tested first in your own slow cooker and time adjusted as needed.

Early examples
Apicius, P re culinaria, an early on assortment of recipes.

The first identified written recipes time to 1730 BC and were recorded on cuneiform capsules present in Mesopotamia.

Other early published recipes time from around 1600 BC and result from an Akkadian pill from southern Babylonia. Additionally, there are performs in historical Egyptian hieroglyphs depicting the planning of food.

Many old Greek recipes are known. Mithaecus’s cook book was an early one, but most of it has been lost; Athenaeus estimates one small menu in his Deipnosophistae. Athenaeus describes a number of other cookbooks, these lost.

Roman recipes are identified beginning in the second century BCE with Cato the Elder’s De Agri Cultura. Many experts of this time explained eastern Mediterranean cooking in Greek and in Latin. Some Punic recipes are known in Greek and Latin translation.

The big collection of recipes P re coquinaria, conventionally called Apicius, seemed in the 4th or 5th century and is the only real total remaining cook book from the classical world. It provides the classes offered in a meal as Gustatio (appetizer), Primae Mensae (main course) and Secundae Mensae (dessert). Each formula begins with the Latin order “Take…,” “Recipe….”

Arabic recipes are noted beginning in the 10th century; see al-Warraq and al-Baghdadi.

The earliest formula in Persian days from the 14th century. Many recipes have survived from the time of Safavids, including Karnameh (1521) by Mohammad Ali Bavarchi, including the preparing instruction of more than 130 different dishes and pastries, and Madat-ol-Hayat (1597) by Nurollah Ashpaz. Formula books from the Qajar age are numerous, probably the most notable being Khorak-ha-ye Irani by king Nader Mirza.

Master Richard II of England commissioned a formula guide called Forme of Cury in 1390, and about once, yet another guide was published titled Curye on Inglish, “cury” indicating cooking. Both publications provide an impact of how food for the noble lessons was organized and served in England at that time. The luxurious taste of the aristocracy in the Early Contemporary Time produced with it the start of exactly what do be named the present day menu book. By the 15th century, numerous manuscripts were showing outlining the recipes of the day. Several manuscripts provide very good information and report the re-discovery of several herbs and herbs including coriander, parsley, basil and rosemary, many which had been cut back from the Crusades.