Recipe for carp

This article is about culinary recipes. For a discussion of semiconductor IC recipes, see Semiconductor fabrication. A recipe is a set of instructions that describes how to prepare or recipe for carp something, especially a dish of prepared food. A sub-recipe or subrecipe is a recipe for an ingredient that will be called for in the instructions for the main recipe.

Apicius, De re culinaria, an early collection of recipes. The earliest known written recipes date to 1730 BC and were recorded on cuneiform tablets found in Mesopotamia. Other early written recipes date from approximately 1600 BC and come from an Akkadian tablet from southern Babylonia. There are also works in ancient Egyptian hieroglyphs depicting the preparation of food. Many ancient Greek recipes are known.

Athenaeus quotes one short recipe in his Deipnosophistae. Athenaeus mentions many other cookbooks, all of them lost. Roman recipes are known starting in the 2nd century BCE with Cato the Elder’s De Agri Cultura. Many authors of this period described eastern Mediterranean cooking in Greek and in Latin. The large collection of recipes De re coquinaria, conventionally titled Apicius, appeared in the 4th or 5th century and is the only complete surviving cookbook from the classical world.

The earliest recipe in Persian dates from the 14th century. King Richard II of England commissioned a recipe book called Forme of Cury in 1390, and around the same time, another book was published entitled Curye on Inglish, “cury” meaning cooking. A page from the Nimatnama-i-Nasiruddin-Shahi, book of delicacies and recipes. It documents the fine art of making kheer. London: Longmans, Green, Reader, and Dyer, 1871. With the advent of the printing press in the 16th and 17th centuries, numerous books were written on how to manage households and prepare food.