These Spritz Cookies are buttery, tender and such festive Christmas cookies! The dough is easy to put together and there’s so many ways to decorate them. #christmas #cookies #christmascookies

Early examples
Apicius, P re culinaria, an earlier number of recipes.

The earliest known written recipes time to 1730 BC and were recorded on cuneiform pills within Mesopotamia.

Other early written recipes time from approximately 1600 BC and come from an Akkadian pill from southern Babylonia. There are also performs in ancient Egyptian hieroglyphs depicting the preparation of food.

Many historical Greek recipes are known. Mithaecus’s cookbook was an early on one, but most of it has been lost; Athenaeus quotes one small recipe in his Deipnosophistae. Athenaeus says a great many other cookbooks, these lost.

Roman recipes are identified beginning in the 2nd century BCE with Cato the Elder’s Delaware Agri Cultura. Several authors with this time described western Mediterranean preparing in Greek and in Latin. Some Punic recipes are known in Greek and Latin translation.

The big number of recipes De re coquinaria, conventionally entitled Apicius, appeared in the 4th or fifth century and is the only total remaining cook book from the traditional world. It lists the classes offered in a meal as Gustatio (appetizer), Primae Mensae (main course) and Secundae Mensae (dessert). Each menu starts with the Latin command “Take…,” “Recipe….”

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

The first formula in Persian times from the 14th century. Many recipes have survived from the full time of Safavids, including Karnameh (1521) by Mohammad Ali Bavarchi, which include the cooking training of more than 130 different recipes and pastries, and Madat-ol-Hayat (1597) by Nurollah Ashpaz. Formula books from the Qajar period are numerous, the absolute most notable being Khorak-ha-ye Irani by king Nader Mirza.

King Richard II of England commissioned a recipe book called Forme of Cury in 1390, and around the same time frame, still another book was published titled Curye on Inglish, “cury” meaning cooking. Both publications give an impact of how food for the noble classes was prepared and served in Britain at that time. The magnificent taste of the aristocracy in the Early Modern Period brought with it the start of what can be called the modern recipe book. By the 15th century, numerous manuscripts were showing detailing the recipes of the day. Many of these manuscripts provide very good information and report the re-discovery of several herbs and herbs including coriander, parsley, basil and rosemary, several of which have been cut back from the Crusades.