The Best Homemade Apple Pie from The Food Charlatan. I used to be a total Apple Pie hater. It’s always too mushy and bland. But I’ve found the perfect method to make the Best Homemade Apple Pie of your life! This classic recipe has a double crust (you won’t miss that crumble), a cooked filling for the best texture and flavor, and is super easy. Here’s how to make it from scratch! #easy

Early cases
Apicius, P re culinaria, an early number of recipes.

The first known written recipes day to 1730 BC and were recorded on cuneiform capsules found in Mesopotamia.

Other early written recipes day from approximately 1600 BC and come from an Akkadian pill from southern Babylonia. There are also performs in historical Egyptian hieroglyphs depicting the preparation of food.

Several old Greek recipes are known. Mithaecus’s cook book was an early one, but most of it’s been lost; Athenaeus quotes one small menu in his Deipnosophistae. Athenaeus says a great many other cookbooks, all of them lost.

Roman recipes are identified beginning in the 2nd century BCE with Cato the Elder’s P Agri Cultura. Several authors with this period explained western 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 named Apicius, appeared in the 4th or 5th century and is the only real total remaining cook book from the conventional world. It lists the courses 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 reported starting in the 10th century; see al-Warraq and al-Baghdadi.

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

Master Richard II of Britain commissioned a formula book named Forme of Cury in 1390, and around the same time frame, still another guide was published named Curye on Inglish, “cury” indicating cooking. Both books provide an impression of how food for the noble lessons was organized and offered in Britain at that time. The lavish style of the aristocracy in the Early Modern Time brought with it the begin of so what can be called the present day formula book. By the 15th century, numerous manuscripts were appearing explaining the recipes of the day. Several manuscripts give very good data and history the re-discovery of numerous herbs and spices including coriander, parsley, basil and peppermint, several of which have been brought back from the Crusades.