Grandma’s Thanksgiving Stuffing is a classic stuffing recipe that has withstood the test of time. It’s got the perfect balance of chewy and moist, sweet and savory and can be made entirely from scratch, or with some simple shortcuts.  #thanksgiving #side #sides

Early instances
Apicius, Delaware re culinaria, an early number of recipes.

The initial identified written recipes day to 1730 BC and were recorded on cuneiform capsules found in Mesopotamia.

Different early written recipes date from approximately 1600 BC and result from an Akkadian tablet from southern Babylonia. There’s also works in old Egyptian hieroglyphs depicting the preparation of food.

Several historical Greek recipes are known. Mithaecus’s cook book was an earlier one, but nearly all of it’s been lost; Athenaeus quotes one small recipe in his Deipnosophistae. Athenaeus says many other cookbooks, these lost.

Roman recipes are known beginning in the next century BCE with Cato the Elder’s P Agri Cultura. Several writers of the time described eastern Mediterranean cooking in Greek and in Latin. Some Punic recipes are known in Greek and Latin translation.

The large assortment of recipes Delaware re coquinaria, conventionally entitled Apicius, seemed in the 4th or fifth century and is the only real total remaining cook book from the classical world. It provides the courses offered in a meal as Gustatio (appetizer), Primae Mensae (main course) and Secundae Mensae (dessert). Each recipe starts with the Latin command “Take…,” “Recipe….”

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

The first recipe in Persian dates from the 14th century. A few recipes have lasted from the full time of Safavids, including Karnameh (1521) by Mohammad Ali Bavarchi, which includes the cooking instruction greater than 130 different dishes and pastries, and Madat-ol-Hayat (1597) by Nurollah Ashpaz. Formula publications from the Qajar time 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 printed titled Curye on Inglish, “cury” indicating cooking. Both books give an impression of how food for the respectable courses was prepared and served in England at that time. The luxurious taste of the aristocracy in the Early Contemporary Time produced with it the begin of exactly what do be named the present day menu book. By the 15th century, numerous manuscripts were appearing outlining the recipes of the day. Several manuscripts give great data and history the re-discovery of numerous herbs and herbs including coriander, parsley, basil and rosemary, several which have been brought back from the Crusades.