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

The earliest identified prepared recipes date to 1730 BC and were recorded on cuneiform pills present in Mesopotamia.

Different early prepared recipes time from approximately 1600 BC and result from an Akkadian tablet from southern Babylonia. There are also works in old Egyptian hieroglyphs depicting the planning of food.

Many old Greek recipes are known. Mithaecus’s cookbook was an earlier one, but most of it has been missing; Athenaeus estimates one small recipe in his Deipnosophistae. Athenaeus mentions many other cookbooks, all of them lost.

Roman recipes are known beginning in the next century BCE with Cato the Elder’s P Agri Cultura. Several writers with this period described western Mediterranean preparing in Greek and in Latin. Some Punic recipes are identified in Greek and Latin translation.

The big number of recipes Delaware re coquinaria, conventionally called Apicius, appeared in the 4th or 5th century and is the only total surviving cookbook from the classical world. It provides the programs served in meals as Gustatio (appetizer), Primae Mensae (main course) and Secundae Mensae (dessert). Each formula begins with the Latin order “Take…,” “Recipe….”

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

The initial recipe in Persian times 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 greater than 130 various recipes and pastries, and Madat-ol-Hayat (1597) by Nurollah Ashpaz. Menu books from the Qajar age are numerous, probably the most significant being Khorak-ha-ye Irani by prince Nader Mirza.

Master Richard II of Britain commissioned a recipe guide named Forme of Cury in 1390, and about the same time frame, still another guide was published titled Curye on Inglish, “cury” meaning cooking. Both books give an impact of how food for the respectable classes was prepared and offered in Britain at that time. The luxurious taste of the aristocracy in the Early Modern Period brought with it the start of exactly what do be named the modern formula book. By the 15th century, numerous manuscripts were appearing outlining the recipes of the day. Several manuscripts provide excellent data and report the re-discovery of many herbs and herbs including coriander, parsley, basil and peppermint, many that have been brought back from the Crusades.