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

The earliest known published recipes time to 1730 BC and were recorded on cuneiform tablets within Mesopotamia.

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

Many historical Greek recipes are known. Mithaecus’s cook book was an earlier one, but most of it has been missing; Athenaeus estimates one small menu in his Deipnosophistae. Athenaeus mentions a great many other cookbooks, all of them lost.

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

The big number of recipes Delaware re coquinaria, conventionally called Apicius, seemed in the 4th or 5th century and is the only real total surviving cook book from the traditional world. It lists the courses served in a meal as Gustatio (appetizer), Primae Mensae (main course) and Secundae Mensae (dessert). Each formula starts with the Latin order “Take…,” “Recipe….”

Arabic recipes are documented 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 the time of Safavids, including Karnameh (1521) by Mohammad Ali Bavarchi, which includes the cooking instruction greater than 130 different recipes and pastries, and Madat-ol-Hayat (1597) by Nurollah Ashpaz. Menu publications from the Qajar time are numerous, the most significant being Khorak-ha-ye Irani by king Nader Mirza.

Master Richard II of England commissioned a menu guide called Forme of Cury in 1390, and about the same time, another guide was printed titled Curye on Inglish, “cury” meaning cooking. Equally books give an impact of how food for the noble courses was prepared and offered in England at that time. The luxurious taste of the aristocracy in the Early Contemporary Time brought with it the begin of exactly what do be called the current menu book. By the 15th century, numerous manuscripts were appearing detailing the recipes of the day. Several manuscripts give excellent information and report the re-discovery of many herbs and herbs including coriander, parsley, basil and rosemary, several of which have been brought back from the Crusades.