IRISH BEER BREAD – The Southern Lady Cooks – Easy Recipe

Early examples
Apicius, De re culinaria, an early collection of recipes.

The first known written recipes time to 1730 BC and were noted on cuneiform tablets found in Mesopotamia.

Other early prepared recipes time from approximately 1600 BC and result from an Akkadian tablet from southern Babylonia. There’s also operates in historical Egyptian hieroglyphs depicting the planning of food.

Several ancient Greek recipes are known. Mithaecus’s cook book was an early on one, but nearly all of it’s been lost; Athenaeus estimates one short menu in his Deipnosophistae. Athenaeus describes 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 period identified eastern Mediterranean preparing in Greek and in Latin. Some Punic recipes are known in Greek and Latin translation.

The large collection of recipes Delaware re coquinaria, conventionally called Apicius, appeared in the 4th or fifth century and is the only total surviving cookbook from the conventional world. It lists the classes served in meals as Gustatio (appetizer), Primae Mensae (main course) and Secundae Mensae (dessert). Each formula begins with the Latin command “Take…,” “Recipe….”

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

The earliest recipe in Persian times from the 14th century. Many recipes have lasted from the time of Safavids, including Karnameh (1521) by Mohammad Ali Bavarchi, which include the preparing training of more than 130 different recipes and pastries, and Madat-ol-Hayat (1597) by Nurollah Ashpaz. Recipe books from the Qajar time are numerous, the absolute most notable being Khorak-ha-ye Irani by prince Nader Mirza.

King Richard II of England commissioned a menu guide named Forme of Cury in 1390, and about the same time, still another guide was printed entitled Curye on Inglish, “cury” indicating cooking. Equally publications provide the feeling of how food for the noble classes was prepared and offered in Britain at that time. The luxurious taste of the aristocracy in the Early Contemporary Period brought with it the start of what can be named the modern formula book. By the 15th century, numerous manuscripts were showing detailing the recipes of the day. A number of these manuscripts provide very good information and record the re-discovery of several herbs and spices including coriander, parsley, basil and peppermint, several of which have been brought back from the Crusades.