Big Mama’s Home Kitchen: Salisbury Steak with Mushroom Gravy

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

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

Other early published recipes day from approximately 1600 BC and result from an Akkadian tablet from southern Babylonia. Additionally, there are works in ancient Egyptian hieroglyphs depicting the planning of food.

Several ancient 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 mentions a number of 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 experts with this time described eastern Mediterranean preparing in Greek and in Latin. Some Punic recipes are known in Greek and Latin translation.

The large assortment of recipes De re coquinaria, conventionally called Apicius, seemed in the 4th or fifth century and is the only real total remaining cook book from the conventional world. It provides the courses served in dinner as Gustatio (appetizer), Primae Mensae (main course) and Secundae Mensae (dessert). Each formula begins with the Latin order “Take…,” “Recipe….”

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

The earliest recipe in Persian appointments from the 14th century. Several recipes have lasted from the time of Safavids, including Karnameh (1521) by Mohammad Ali Bavarchi, which include the cooking instruction of more than 130 various meals and pastries, and Madat-ol-Hayat (1597) by Nurollah Ashpaz. Formula books 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 book called Forme of Cury in 1390, and around the same time, still another guide was published called Curye on Inglish, “cury” indicating cooking. Equally publications provide an impression of how food for the respectable courses was organized and served in England at that time. The luxurious taste of the aristocracy in the Early Contemporary Period produced with it the begin of exactly what do be named the modern menu book. By the 15th century, numerous manuscripts were appearing detailing the recipes of the day. Many of these manuscripts give excellent information and record the re-discovery of several herbs and herbs including coriander, parsley, basil and peppermint, several which had been brought back from the Crusades.