Hamburger supreme casserole is one of our most popular recipes. Throw this together on a busy weeknight for a comfort food meal your family will enjoy. #hamburger #groundbeef #recipes #casseroles

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

The earliest known prepared recipes day to 1730 BC and were recorded on cuneiform pills within Mesopotamia.

Different early written recipes date from approximately 1600 BC and come from an Akkadian pill from southern Babylonia. Additionally, there are performs in ancient Egyptian hieroglyphs depicting the preparation of food.

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

Roman recipes are known starting in the second century BCE with Cato the Elder’s P Agri Cultura. Many writers of this time described eastern Mediterranean preparing in Greek and in Latin. Some Punic recipes are identified in Greek and Latin translation.

The large collection of recipes P re coquinaria, conventionally entitled Apicius, appeared in the 4th or fifth century and is the only total remaining cook book from the established world. It provides the classes served in a meal as Gustatio (appetizer), Primae Mensae (main course) and Secundae Mensae (dessert). Each recipe starts with the Latin order “Take…,” “Recipe….”

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

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

Master Richard II of Britain commissioned a formula guide called Forme of Cury in 1390, and about the same time, still another book was printed named Curye on Inglish, “cury” indicating cooking. Both books give the feeling of how food for the respectable courses was prepared and served in Britain at that time. The magnificent taste of the aristocracy in the Early Contemporary Time brought with it the start of what can be called the modern menu book. By the 15th century, numerous manuscripts were appearing explaining the recipes of the day. Many of these manuscripts provide very good information and history the re-discovery of numerous herbs and spices including coriander, parsley, basil and rosemary, several which have been cut back from the Crusades.