Easy Taco Soup | Taco Soup Recipe | Ground Beef | Easy taco soup is loaded with ground beef, chili beans, corn, and tomatoes. Pile it high with corn chips, sour cream, and shredded cheese. #souprecipe #tacosoup #groundbeefrecipe

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

The earliest known written recipes time to 1730 BC and were noted on cuneiform tablets found in Mesopotamia.

Different early published recipes day from approximately 1600 BC and originate from an Akkadian tablet from southern Babylonia. Additionally there are performs in ancient Egyptian hieroglyphs depicting the preparation of food.

Many ancient Greek recipes are known. Mithaecus’s cook book was an early one, but nearly all of it has been lost; Athenaeus estimates one short menu in his Deipnosophistae. Athenaeus says a number of other cookbooks, them all lost.

Roman recipes are identified starting in the 2nd century BCE with Cato the Elder’s P Agri Cultura. Several authors with this period identified western Mediterranean cooking in Greek and in Latin. Some Punic recipes are identified in Greek and Latin translation.

The big assortment of recipes De re coquinaria, conventionally called Apicius, seemed in the 4th or fifth century and is the only real complete surviving cookbook from the established world. It provides the courses offered in dinner as Gustatio (appetizer), Primae Mensae (main course) and Secundae Mensae (dessert). Each formula begins with the Latin command “Take…,” “Recipe….”

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

The earliest menu in Persian times from the 14th century. Many recipes have lasted from the time of Safavids, including Karnameh (1521) by Mohammad Ali Bavarchi, including the preparing training of more than 130 different dishes and pastries, and Madat-ol-Hayat (1597) by Nurollah Ashpaz. Recipe publications from the Qajar time are numerous, the absolute most significant being Khorak-ha-ye Irani by king Nader Mirza.

King Richard II of Britain commissioned a formula book named Forme of Cury in 1390, and around the same time, another guide was published called Curye on Inglish, “cury” indicating cooking. Both books provide an impression of how food for the noble classes was organized and served in Britain at that time. The magnificent taste of the aristocracy in the Early Modern Period brought with it the begin of exactly what do be called the current formula book. By the 15th century, numerous manuscripts were appearing describing the recipes of the day. Several manuscripts provide very good information and report the re-discovery of many herbs and herbs including coriander, parsley, basil and rosemary, many of which had been cut back from the Crusades.