This easy recipe for chicken and dumplings screams comfort food. A hearty recipe using roasted chicken and fluffy buttermilk and chives dumplings that’s simple to make and the whole family will love.

Early instances
Apicius, P re culinaria, an early collection of recipes.

The initial identified published recipes date to 1730 BC and were recorded on cuneiform tablets found in Mesopotamia.

Other early written recipes time from approximately 1600 BC and originate from an Akkadian tablet from southern Babylonia. Additionally there are performs in old Egyptian hieroglyphs depicting the preparation of food.

Several old Greek recipes are known. Mithaecus’s cook book was an earlier one, but most of it has been lost; Athenaeus quotes one small menu in his Deipnosophistae. Athenaeus mentions a number of other cookbooks, them all lost.

Roman recipes are known beginning in the 2nd century BCE with Cato the Elder’s De Agri Cultura. Several experts of the period explained eastern Mediterranean cooking in Greek and in Latin. Some Punic recipes are identified in Greek and Latin translation.

The large collection of recipes Delaware re coquinaria, conventionally titled Apicius, appeared in the 4th or 5th century and is the sole total surviving cook book from the conventional world. It provides the courses served in meals as Gustatio (appetizer), Primae Mensae (main course) and Secundae Mensae (dessert). Each recipe starts with the Latin order “Take…,” “Recipe….”

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

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

Master Richard II of England commissioned a recipe book called Forme of Cury in 1390, and about once, another guide was printed titled Curye on Inglish, “cury” meaning cooking. Both books provide an impact of how food for the noble classes was organized and offered in Britain at that time. The magnificent style of the aristocracy in the Early Modern Period produced with it the start of so what can be named the current formula book. By the 15th century, numerous manuscripts were showing detailing the recipes of the day. Several manuscripts provide excellent information and history the re-discovery of many herbs and spices including coriander, parsley, basil and rosemary, several which have been brought back from the Crusades.