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A recipe is a set of instructions that describe how to make or prepare something, especially a prepared meal. The term “prescription” is also used in medicine or information technology (e.g. consumer acceptance). The physician usually begins a prescription with a Latin recipe, Latin for take usually abbreviated as Rx or the equivalent symbol).

The earliest known written recipes dated from 1730 BC and were recorded on cuneiform tablets found in Mesopotamia.

Other early written recipes date from 1600 BC and are taken from an Akkadian tablet from southern Babylonia. There are also works on ancient Egyptian hieroglyphs depicting cooking.

Many ancient Greek recipes are known. Mithaecus’s cookbook was early, but most of it has been lost; Athenaeus quotes a quick recipe in his Deipnosophistae. Athenaeus mentions many other cookbooks, but they are all lost.

Roman recipes have been known since the 2nd century BCE with the culture of Cato the Elder De Agri. Many writers from this period describe Eastern Mediterranean cuisine in Greek and Latin. Several Greek recipes are known in Greek and Latin translations.

The large collection of De re coquinaria recipes, tentatively named Apicius, dates back to the 4th and 5th centuries and is the only fully extant cookbook from the classical world. It lists dishes such as Gustatio (appetizer), Primae Mensae (main course), and Secundae Mensae (dessert). Each recipe begins with the Latin command “Take…,” “Recipe….”

Arabic recipes have been documented since the 10th century; see Al-Varraq and Al-Baghdadi.

The earliest recipe in Persian dates from the 14th century. Several recipes have survived since the Safavids, including Karnameh by Mohammad Ali Bavarchi (1521), which includes instructions for preparing over 130 different dishes and pastries, and Madat-of-Hayat (1597) by Nurolla Ashpaz … Recipe books from the Qajar era are numerous, the most famous of which is Prince Nader Mirza’s Khorak-ha-ye Irani.

King Richard II of England commissioned a recipe book called Forme of Curtin 1390, and around the same time, another book was published called Curye in English, which means cooking. Both books give an idea of how food was prepared and served for the noble classes in England at that time. The great taste of the aristocracy of the early modern era brought with it the beginning of what might be called a modern recipe book. By the 15th century, many manuscripts appeared detailing the recipes of the time. Many of these manuscripts contain excellent information and testify to the rediscovery of many herbs and spices, including coriander, parsley, basil, and rosemary, many of which were brought from the Crusades.