An easy to make classic, this Salisbury Steak recipe is fried patties made from ground beef, smothered in a delicious onion gravy, and served with mashed potatoes #salisburysteak #hamburgersteak #comfortfood
Apicius, De re culinaria, an earlier assortment of recipes.
The first known written recipes day to 1730 BC and were recorded on cuneiform capsules present in Mesopotamia.
Other early prepared recipes time from around 1600 BC and come from an Akkadian tablet from southern Babylonia. Additionally there are performs in old Egyptian hieroglyphs depicting the preparation of food.
Several old Greek recipes are known. Mithaecus’s cook book was an early one, but most of it’s been missing; Athenaeus quotes one short menu in his Deipnosophistae. Athenaeus says a number of other cookbooks, these lost.
Roman recipes are identified starting in the 2nd century BCE with Cato the Elder’s De Agri Cultura. Several writers with this time explained eastern Mediterranean cooking in Greek and in Latin. Some Punic recipes are identified in Greek and Latin translation.
The large collection of recipes Delaware re coquinaria, conventionally entitled Apicius, appeared in the 4th or 5th century and is the only real complete remaining cook book from the classical world. It provides the courses served in dinner as Gustatio (appetizer), Primae Mensae (main course) and Secundae Mensae (dessert). Each menu begins with the Latin command “Take…,” “Recipe….”
Arabic recipes are documented beginning in the 10th century; see al-Warraq and al-Baghdadi.
The first formula in Persian days from the 14th century. Several recipes have survived from enough time of Safavids, including Karnameh (1521) by Mohammad Ali Bavarchi, including the preparing training greater than 130 different recipes and pastries, and Madat-ol-Hayat (1597) by Nurollah Ashpaz. Recipe books from the Qajar age are numerous, the most notable being Khorak-ha-ye Irani by prince Nader Mirza.
Master Richard II of Britain commissioned a formula guide called Forme of Cury in 1390, and around the same time, yet another book was printed entitled Curye on Inglish, “cury” meaning cooking. Both books give an impression 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 Contemporary Time produced with it the begin of exactly what do be named the present day recipe book. By the 15th century, numerous manuscripts were appearing explaining the recipes of the day. Many of these manuscripts provide great data and history the re-discovery of many herbs and herbs including coriander, parsley, basil and rosemary, many that have been brought back from the Crusades.