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

The first identified published recipes day to 1730 BC and were noted on cuneiform capsules within Mesopotamia.

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

Many old Greek recipes are known. Mithaecus’s cookbook was an early one, but nearly all of it has been missing; Athenaeus quotes one small menu in his Deipnosophistae. Athenaeus says many other cookbooks, them all lost.

Roman recipes are identified beginning in the 2nd century BCE with Cato the Elder’s P Agri Cultura. Several experts of the period defined western Mediterranean cooking in Greek and in Latin. Some Punic recipes are identified in Greek and Latin translation.

The big number of recipes De re coquinaria, conventionally named Apicius, seemed in the 4th or 5th century and is the sole complete surviving cookbook from the classical world. It lists the classes offered in dinner as Gustatio (appetizer), Primae Mensae (main course) and Secundae Mensae (dessert). Each formula starts with the Latin order “Take…,” “Recipe….”

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

The initial menu in Persian times from the 14th century. A few recipes have survived from enough time of Safavids, including Karnameh (1521) by Mohammad Ali Bavarchi, including the cooking instruction greater than 130 various meals and pastries, and Madat-ol-Hayat (1597) by Nurollah Ashpaz. Menu publications from the Qajar time are numerous, probably the most significant being Khorak-ha-ye Irani by king Nader Mirza.

Master Richard II of Britain commissioned a recipe guide called Forme of Cury in 1390, and around the same time frame, yet another guide was published titled Curye on Inglish, “cury” indicating cooking. Equally publications provide an impression of how food for the noble classes was organized and served in England at that time. The lavish style of the aristocracy in the Early Contemporary Period produced with it the start of what can be named the current menu book. By the 15th century, numerous manuscripts were appearing detailing the recipes of the day. Many of these manuscripts give excellent data and record the re-discovery of many herbs and spices including coriander, parsley, basil and peppermint, many that had been cut back from the Crusades.