Recipe rice pudding Biography
A recipe is a set of instructions that describes how to prepare or make something, especially a culinary dish. It is also used in medicine or in information technology (user acceptance).
A doctor will usually begin a prescription with recipe, usually abbreviated to Rx or an equivalent symbol.
The earliest known recipes date from approximately 1600 BC and come from an Akkadian tablet from southern Babylonia.
There are also ancient Egyptian hieroglyphics depicting the preparation of food.
Many ancient Greek recipes are known.
Mithaecus's cookbook was an early one, but most of it has been lost; Athenaeusquotes 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 other authors of this period described eastern Mediterranean cooking in Greek and in Latin. Some Punic recipes are known in Greek and Latin translation.
The large collection of recipes conventionally entitled 'Apicius' appeared in the 4th or 5th century and is the only more or less complete surviving cookbook from the classical world.
It lists the courses served in a meal as 'Gustatio' (appetizer), 'Primae Mensae' (main course) and 'Secundae Mensae' (dessert).
Arabic recipes are documented starting in the 10th century; see al-Warraq and al-Baghdadi.
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.
Both books give an impression of how food was prepared and served in the noble classes of England at that time.
The luxurious taste of the aristocracy in the Early Modern Period brought with it the start of what can be called the modern recipe book. By the 15th century, numerous manuscripts were appearing detailing the recipes of the day.
Many of these manuscripts give very good information and record the re-discovery of many herbs and spices including coriander, parsley, basil and rosemary, many of which had been brought back from the Crusades.
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.
In Holland and England competition grew between the noble families as to who could prepare the most lavish banquet.
By the 1660s, cookery had progressed to an art form and good cooks were in demand. Many of them published their own books detailing their recipes in competition with their rivals.
Many of these books have now been translated and are available online.
Modern recipes
By the 19th century, the Victorian preoccupation for domestic respectability brought about the emergence of cookery writing in its modern form.
Although eclipsed in fame and regard by Isabella Beeton, the first modern cookery writer and compiler of recipes for the home was Eliza Acton.
Her pioneering cookbook, Modern Cookery for Private Families published in 1845, was aimed at the domestic reader rather than the professional cook or chef.
This was an immensely influential book, and it established the format for modern writing about cookery.
The publication introduced the now-universal practice of listing the ingredients and suggested cooking times with each recipe.
It included the first recipe for Brussels sprouts.
Contemporary chef Delia Smith is quoted as having called Acton "the best writer of recipes in the English language."Modern Cookery long survived her, remaining in print until 1914 and available more recently in facsimile reprint
A doctor will usually begin a prescription with recipe, usually abbreviated to Rx or an equivalent symbol.
The earliest known recipes date from approximately 1600 BC and come from an Akkadian tablet from southern Babylonia.
There are also ancient Egyptian hieroglyphics depicting the preparation of food.
Many ancient Greek recipes are known.
Mithaecus's cookbook was an early one, but most of it has been lost; Athenaeusquotes 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 other authors of this period described eastern Mediterranean cooking in Greek and in Latin. Some Punic recipes are known in Greek and Latin translation.
The large collection of recipes conventionally entitled 'Apicius' appeared in the 4th or 5th century and is the only more or less complete surviving cookbook from the classical world.
It lists the courses served in a meal as 'Gustatio' (appetizer), 'Primae Mensae' (main course) and 'Secundae Mensae' (dessert).
Arabic recipes are documented starting in the 10th century; see al-Warraq and al-Baghdadi.
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.
Both books give an impression of how food was prepared and served in the noble classes of England at that time.
The luxurious taste of the aristocracy in the Early Modern Period brought with it the start of what can be called the modern recipe book. By the 15th century, numerous manuscripts were appearing detailing the recipes of the day.
Many of these manuscripts give very good information and record the re-discovery of many herbs and spices including coriander, parsley, basil and rosemary, many of which had been brought back from the Crusades.
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.
In Holland and England competition grew between the noble families as to who could prepare the most lavish banquet.
By the 1660s, cookery had progressed to an art form and good cooks were in demand. Many of them published their own books detailing their recipes in competition with their rivals.
Many of these books have now been translated and are available online.
Modern recipes
By the 19th century, the Victorian preoccupation for domestic respectability brought about the emergence of cookery writing in its modern form.
Although eclipsed in fame and regard by Isabella Beeton, the first modern cookery writer and compiler of recipes for the home was Eliza Acton.
Her pioneering cookbook, Modern Cookery for Private Families published in 1845, was aimed at the domestic reader rather than the professional cook or chef.
This was an immensely influential book, and it established the format for modern writing about cookery.
The publication introduced the now-universal practice of listing the ingredients and suggested cooking times with each recipe.
It included the first recipe for Brussels sprouts.
Contemporary chef Delia Smith is quoted as having called Acton "the best writer of recipes in the English language."Modern Cookery long survived her, remaining in print until 1914 and available more recently in facsimile reprint
Recipe Rice Pudding Rice Pudding Recipe Kozy Shack Cake Brands with Cooked Rice Tin With Fruit NYC Pie with Jam Photos
Recipe Rice Pudding Rice Pudding Recipe Kozy Shack Cake Brands with Cooked Rice Tin With Fruit NYC Pie with Jam Photos
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