This Hamburger Steak is smothered in thick brown gravy with onions and served with mashed potatoes. This is an easy ground beef recipe that your family will love! #budgetmealplanning #easydinnerideas #dinnerrecipeswithgroundbeef

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

The initial known written recipes time to 1730 BC and were recorded on cuneiform capsules within Mesopotamia.

Other early published recipes day from around 1600 BC and come from an Akkadian tablet from southern Babylonia. Additionally there are operates in historical Egyptian hieroglyphs depicting the preparation of food.

Several ancient Greek recipes are known. Mithaecus’s cook book was an early one, but nearly all of it’s been missing; Athenaeus quotes one short menu in his Deipnosophistae. Athenaeus mentions a great many other cookbooks, them all lost.

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

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

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

The earliest menu in Persian days from the 14th century. Several recipes have survived from the time of Safavids, including Karnameh (1521) by Mohammad Ali Bavarchi, including the cooking instruction of more than 130 various meals and pastries, and Madat-ol-Hayat (1597) by Nurollah Ashpaz. Recipe books from the Qajar period are numerous, the absolute most notable being Khorak-ha-ye Irani by king Nader Mirza.

Master Richard II of Britain commissioned a formula book called Forme of Cury in 1390, and about once, still another book was printed called Curye on Inglish, “cury” meaning cooking. Equally publications give the feeling of how food for the respectable classes was prepared and offered in Britain at that time. The lavish taste of the aristocracy in the Early Contemporary Period produced with it the start of exactly what do be called the modern menu book. By the 15th century, numerous manuscripts were showing detailing the recipes of the day. Many of these manuscripts give great information and history the re-discovery of several herbs and herbs including coriander, parsley, basil and peppermint, several which had been cut back from the Crusades.