Easy, Creamy Instant Pot Baked Potato Soup with Bacon | Kitchn

Early examples
Apicius, De re culinaria, an earlier collection of recipes.

The initial identified written recipes date to 1730 BC and were noted on cuneiform tablets present in Mesopotamia.

Different early prepared recipes date from around 1600 BC and originate from an Akkadian pill from southern Babylonia. Additionally there are performs in ancient Egyptian hieroglyphs depicting the preparation of food.

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

Roman recipes are known starting in the second century BCE with Cato the Elder’s De Agri Cultura. Many experts of this time described eastern Mediterranean cooking in Greek and in Latin. Some Punic recipes are identified in Greek and Latin translation.

The large number of recipes De re coquinaria, conventionally titled Apicius, appeared in the 4th or fifth century and is the sole complete remaining cook book from the established world. It lists the programs offered in dinner as Gustatio (appetizer), Primae Mensae (main course) and Secundae Mensae (dessert). Each menu begins with the Latin command “Take…,” “Recipe….”

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

The initial menu in Persian days from the 14th century. Several recipes have lasted from the time of Safavids, including Karnameh (1521) by Mohammad Ali Bavarchi, which includes the preparing instruction in excess of 130 various recipes and pastries, and Madat-ol-Hayat (1597) by Nurollah Ashpaz. Menu books from the Qajar time are numerous, the absolute most significant being Khorak-ha-ye Irani by prince Nader Mirza.

King Richard II of Britain commissioned a menu book called Forme of Cury in 1390, and about the same time frame, still another book was printed titled Curye on Inglish, “cury” indicating cooking. Equally books provide an impression of how food for the noble lessons was organized 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 recipe book. By the 15th century, numerous manuscripts were appearing explaining the recipes of the day. Many of these manuscripts give great data and record the re-discovery of many herbs and herbs including coriander, parsley, basil and peppermint, many of which had been brought back from the Crusades.