The BEST low carb snack! Keto Sausage Puffs– great for breakfast and on-the-go too! This quick and easy recipe only requires a few simple ingredients.

Early examples
Apicius, De re culinaria, an earlier assortment of recipes.

The earliest identified published recipes day to 1730 BC and were noted on cuneiform capsules found in Mesopotamia.

Different early published recipes day from around 1600 BC and originate from an Akkadian tablet from southern Babylonia. Additionally, there are works in old Egyptian hieroglyphs depicting the preparation of food.

Many old Greek recipes are known. Mithaecus’s cookbook was an early one, but most of it’s been missing; Athenaeus estimates one short recipe in his Deipnosophistae. Athenaeus describes many other cookbooks, them all lost.

Roman recipes are identified beginning in the next century BCE with Cato the Elder’s P Agri Cultura. Many authors with this time identified western Mediterranean preparing in Greek and in Latin. Some Punic recipes are identified in Greek and Latin translation.

The big assortment of recipes De re coquinaria, conventionally named Apicius, appeared in the 4th or fifth century and is the only real total surviving cook book from the established world. It lists the classes offered in dinner as Gustatio (appetizer), Primae Mensae (main course) and Secundae Mensae (dessert). Each recipe starts with the Latin command “Take…,” “Recipe….”

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

The first formula in Persian appointments from the 14th century. Many recipes have survived from enough time of Safavids, including Karnameh (1521) by Mohammad Ali Bavarchi, which include the preparing instruction greater than 130 different dishes and pastries, and Madat-ol-Hayat (1597) by Nurollah Ashpaz. Menu books from the Qajar time are numerous, the most significant being Khorak-ha-ye Irani by king Nader Mirza.

Master Richard II of England commissioned a menu book called Forme of Cury in 1390, and about the same time frame, still another book was printed called Curye on Inglish, “cury” meaning cooking. Equally books give an impact of how food for the noble courses was prepared and served in Britain at that time. The magnificent style of the aristocracy in the Early Modern Period brought with it the begin of exactly what do be called the current recipe book. By the 15th century, numerous manuscripts were appearing detailing the recipes of the day. Several manuscripts provide excellent data and history the re-discovery of numerous herbs and spices including coriander, parsley, basil and rosemary, many of which have been brought back from the Crusades.