Use leftover mashed potatoes or make them fresh! Top it with Corn, Cheddar Cheese, Crispy Chicken, and a drizzle of brown gravy! It’s easy to make ahead of time and bake later for a quick family dinner! #comfortfood #familydinnerideas #dinnerideas

Early examples
Apicius, P re culinaria, an early on assortment of recipes.

The earliest known written recipes time to 1730 BC and were noted on cuneiform capsules present in Mesopotamia.

Different early published recipes day from approximately 1600 BC and originate from an Akkadian pill from southern Babylonia. Additionally, there are performs in historical 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’s been lost; Athenaeus quotes one short recipe in his Deipnosophistae. Athenaeus mentions many other cookbooks, these lost.

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

The large collection of recipes P re coquinaria, conventionally entitled Apicius, seemed in the 4th or 5th century and is the sole complete surviving cook book from the established world. It lists the classes served in dinner as Gustatio (appetizer), Primae Mensae (main course) and Secundae Mensae (dessert). Each formula begins with the Latin command “Take…,” “Recipe….”

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

The initial formula in Persian dates 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 of more than 130 various meals and pastries, and Madat-ol-Hayat (1597) by Nurollah Ashpaz. Recipe books from the Qajar era are numerous, the most notable being Khorak-ha-ye Irani by prince Nader Mirza.

Master Richard II of England commissioned a menu guide named Forme of Cury in 1390, and about once, yet another guide was printed named Curye on Inglish, “cury” indicating cooking. Both publications give an impression of how food for the noble classes was prepared and served in Britain at that time. The lavish style of the aristocracy in the Early Contemporary Period produced with it the begin of what can be named the current formula book. By the 15th century, numerous manuscripts were appearing outlining the recipes of the day. Several manuscripts provide excellent information and record the re-discovery of numerous herbs and herbs including coriander, parsley, basil and rosemary, several which had been cut back from the Crusades.