Keto Chicken Alfredo Casserole is an easy, cheesy low carb meal packed full of chicken, cheese, and cauliflower. It’s the perfect keto dinner solution for feeding the whole family. Use shredded rotisserie chicken or make your own, add it to steamed cauliflower and cover with a homemade keto alfredo sauce and more cheese. It’s an easy keto dinner idea that everyone will love. #ketorecipe

Early examples
Apicius, Delaware re culinaria, an earlier number of recipes.

The initial identified prepared recipes time to 1730 BC and were recorded on cuneiform pills found in Mesopotamia.

Other early written recipes day from around 1600 BC and come from an Akkadian pill from southern Babylonia. There’s also operates in old Egyptian hieroglyphs depicting the preparation of food.

Several historical Greek recipes are known. Mithaecus’s cookbook was an early on one, but most of it has been lost; Athenaeus quotes one small menu in his Deipnosophistae. Athenaeus mentions many other cookbooks, them all lost.

Roman recipes are known beginning in the second century BCE with Cato the Elder’s P Agri Cultura. Several authors with this time defined eastern Mediterranean cooking in Greek and in Latin. Some Punic recipes are identified in Greek and Latin translation.

The large collection of recipes De re coquinaria, conventionally named Apicius, seemed in the 4th or fifth century and is the sole total remaining cook book from the established world. It lists the classes offered in meals as Gustatio (appetizer), Primae Mensae (main course) and Secundae Mensae (dessert). Each menu starts with the Latin order “Take…,” “Recipe….”

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

The initial formula 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 training greater than 130 different recipes and pastries, and Madat-ol-Hayat (1597) by Nurollah Ashpaz. Formula books from the Qajar time are numerous, probably the most notable being Khorak-ha-ye Irani by king Nader Mirza.

King Richard II of England commissioned a menu guide called Forme of Cury in 1390, and around once, still another guide was printed called Curye on Inglish, “cury” meaning cooking. Both publications give an impression of how food for the noble courses was prepared and offered in Britain at that time. The lavish style of the aristocracy in the Early Modern Time brought with it the start of so what can be called the current recipe book. By the 15th century, numerous manuscripts were showing explaining the recipes of the day. Several manuscripts give excellent data and history the re-discovery of many herbs and herbs including coriander, parsley, basil and rosemary, many of which have been brought back from the Crusades.