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Early instances
Apicius, P re culinaria, an early collection of recipes.

The initial identified written recipes time to 1730 BC and were noted on cuneiform capsules found in Mesopotamia.

Different early prepared recipes time from around 1600 BC and originate from an Akkadian tablet from southern Babylonia. There’s also works in historical 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 has been lost; Athenaeus quotes one small formula in his Deipnosophistae. Athenaeus says 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. Many authors of the period described western Mediterranean cooking in Greek and in Latin. Some Punic recipes are identified in Greek and Latin translation.

The large assortment of recipes De re coquinaria, conventionally titled Apicius, appeared in the 4th or fifth century and is the only real total remaining cookbook from the traditional world. It provides the classes offered in meals as Gustatio (appetizer), Primae Mensae (main course) and Secundae Mensae (dessert). Each recipe starts with the Latin order “Take…,” “Recipe….”

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

The first recipe in Persian days from the 14th century. Many recipes have lasted from enough time of Safavids, including Karnameh (1521) by Mohammad Ali Bavarchi, which include the cooking instruction in excess of 130 various meals and pastries, and Madat-ol-Hayat (1597) by Nurollah Ashpaz. Menu publications from the Qajar time are numerous, the most notable being Khorak-ha-ye Irani by prince Nader Mirza.

King Richard II of Britain commissioned a recipe book named Forme of Cury in 1390, and around the same time frame, yet another guide was printed called Curye on Inglish, “cury” meaning cooking. Equally books provide an impact of how food for the respectable lessons was prepared and offered in Britain at that time. The luxurious taste of the aristocracy in the Early Contemporary Time produced with it the start of what can be named the present day recipe book. By the 15th century, numerous manuscripts were showing explaining the recipes of the day. Several manuscripts provide excellent information and report the re-discovery of many herbs and herbs including coriander, parsley, basil and rosemary, many which had been brought back from the Crusades.