French Toast Roll-Ups — Quick, fast and easy breakfast recipe ideas for a crowd (brunches and potlucks)! Some of these are make ahead, some are healthy, and some are simply amazing! Everything from eggs to crockpot casseroles! Your mornings just got a little better. Listotic.com

Early cases
Apicius, Delaware re culinaria, an early assortment of recipes.

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

Other early published recipes date from approximately 1600 BC and result from an Akkadian tablet from southern Babylonia. There’s also works in historical Egyptian hieroglyphs depicting the planning of food.

Many old Greek recipes are known. Mithaecus’s cookbook was an early on one, but nearly all of it has been lost; Athenaeus quotes one short menu in his Deipnosophistae. Athenaeus mentions a great many other cookbooks, all of them lost.

Roman recipes are identified starting in the next century BCE with Cato the Elder’s P Agri Cultura. Several experts with this time explained western Mediterranean cooking in Greek and in Latin. Some Punic recipes are identified in Greek and Latin translation.

The big collection of recipes De re coquinaria, conventionally titled Apicius, seemed in the 4th or fifth century and is the only real total surviving cookbook from the established world. It lists the courses served in meals as Gustatio (appetizer), Primae Mensae (main course) and Secundae Mensae (dessert). Each menu starts with the Latin command “Take…,” “Recipe….”

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

The first recipe 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 in excess of 130 various dishes and pastries, and Madat-ol-Hayat (1597) by Nurollah Ashpaz. Menu publications from the Qajar period are numerous, probably the most notable being Khorak-ha-ye Irani by king Nader Mirza.

Master Richard II of England commissioned a formula book called Forme of Cury in 1390, and around the same time, still another book was published titled Curye on Inglish, “cury” meaning cooking. Both books give an impact of how food for the respectable courses was prepared and served in Britain at that time. The luxurious taste of the aristocracy in the Early Modern Period produced with it the start of exactly what do be named the current formula book. By the 15th century, numerous manuscripts were appearing detailing the recipes of the day. A number of these manuscripts provide excellent information and history the re-discovery of many herbs and herbs including coriander, parsley, basil and rosemary, several that had been cut back from the Crusades.