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32-532: Owing to its relatively simple recipe and quick preparation time, in some regions it is often made at home, and is a popular recipe for children. It is also made commercially and sold in small blocks, or covered in chocolate , a popular example being the Crunchie bar of Britain and Canada, or the Violet Crumble of Australia. Honeycomb toffee is known by a wide variety of names including: In China, it

64-520: 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. 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

96-522: A vinaigrette salad, which indicates influence from Portugal and Spain, as French cooks rarely used vegetables at that time. There are also several pasta dishes, evidence of Italian influence. Some recipes in The Forme of Cury appear to have been influenced by the Liber de Coquina , which had contributions from Arabic cuisine. For example, the recipe for mawmenee (see illustration) corresponds to

128-411: A grete quantite parboyle hem and frye hem and do þerto. take smale bryddes parboyle hem and do þerto Pellydore and salt. and a lytel grece . Take a pottel of wyne greke. and ii. pounde of sugur take and clarifye the sugur with a qantite of wyne an drawe it thurgh a straynour in to a pot of erthe take flour of Canell . and medle with sum of the wyne an cast to gydre. take pynes with Dates and frye hem

160-456: A new audience. In the early days, recipes were available by post from the BBC; later with the introduction of CEEFAX text on screen, they became available on television. The first Internet Usenet newsgroup dedicated to cooking was net.cooks created in 1982, later becoming rec.food.cooking . It served as a forum to share recipes text files and cooking techniques. In the U.S. in 2008, there

192-404: A recipe was called a "receipt". Both words "receipt" and "recipe" were originally used to mean instructions on how to administer medicine. 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. Both books give an impression of how food for the noble classes

224-634: A symbol of power and prestige for medieval lords and kings. In the preamble, the authors explain that the recipes are meant to teach a cook how to make common dishes and unusual or extravagant banquet dishes. They also note that the recipes were written with the advice of the best experts in medicine and philosophy. The Forme of Cury is the first known English cookery book to mention some ingredients such as cloves , olive oil , mace and gourds . Many recipes contain what were then rare and valuable spices, such as nutmeg , ginger , pepper , cinnamon and cardamom . In addition to imparting flavour, many of

256-723: A thin sheet of dough and cut it in pieces. Place them in boiling water and boil them well. Take cheese and grate it and add it and place butter beneath and above as with losyns [a dish similar to lasagne ], and serve. The Café at the Rylands, in Manchester's John Rylands Library where the manuscript is kept, cooked Tart in Ymber Day , Compast , Payn Puff , Frumenty and Gingerbrede , accompanied by Piment (spiced wine), for invited guests in 2009. Take blanched Almandes grynde hem and temper hem up with gode broth take Oynouns

288-470: A traditional dish, to give different tastes of the same recipes. A sub-recipe or subrecipe is a recipe for an ingredient that will be called for in the instructions for the main recipe. Sub-recipes are often for spice blends, sauces, confits , pickles , preserves , jams, chutneys , or condiments . Sometimes the sub-recipe calls for the ingredient to be held for several hours, overnight, or longer, which home cooks sometimes find frustrating as it means

320-683: Is called fēngwōtáng (蜂窩糖; "honeycomb candy"). It is said to be a popular type of confectionery enjoyed during childhood of the post-80s . In Hungary, it is known as törökméz (Turkish honey) and is commonly sold at town fairs. The same confection is a traditional sweet in Japan known as karumeyaki ( カルメ焼き ) , a portmanteau of the Portuguese word caramelo (caramel) and the Japanese word yaki (to bake), and thus can be roughly translated into English as "baked caramel" or '"grilled caramel." It

352-551: Is said that many of the recipes were plagiarised from earlier writers such as Acton, but the Beetons never claimed that the book's contents were original. It was intended as a reliable guide for the aspirant middle classes. The American cook Fannie Farmer (1857–1915) published in 1896 her famous work The Boston Cooking School Cookbook which contained some 1,849 recipes. Modern culinary recipes normally consist of several components Recipe writers sometimes also list variations of

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384-404: Is typically hand-made, and often sold by street vendors. In Japan, raw egg whites are mixed with the baking soda to make the final product have a puffed up, dome shape. Dalgona ( 달고나 ) is a Korean candy made with melted sugar and baking soda . It was a popular street snack in the 1970s and 1980s, and is still eaten as a retro food. Honeycomb toffee is known as hokey pokey (especially in

416-590: The Crusades . With the advent of the printing press in the 16th and 17th centuries, numerous books were written on managing households and preparing 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 been translated and are available online. By

448-424: The geese with them, and sew the hole so that no dripping comes out, and roast them well and keep the dripping that falls from them. Take the gelatin and dripping and place in a cooking-pot. When the geese are roasted enough, take them off and chop them in pieces, and take what is within and put it in a cooking-pot and put in wine if it is too thick. Add to it powder of galangal , powder-douce and salt, and boil

480-459: The 14th century. Several recipes have survived from the time of Safavids , including Karnameh (1521) by Mohammad Ali Bavarchi, which includes the cooking instruction of more than 130 different dishes and pastries, and Madat-ol-Hayat (1597) by Nurollah Ashpaz. Recipe books from the Qajar era are numerous, the most notable being Khorak-ha-ye Irani by prince Nader Mirza. In older English works,

512-471: 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

544-532: The 4th or 5th century and is the only 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). Each recipe begins with the Latin command "Take...," "Recipe...." Arabic recipes are documented starting in the 10th century; see al-Warraq and al-Baghdadi . The earliest recipe in Persian dates from

576-533: The Arabic mamuniyya (a rich semolina pudding). The confectionery-like payn ragoun confirms the connection with Sicily (which had been Arab, Catalan and Norman), as it uses the Arab technique of cooking in soft ball syrup. Sawse madame. Take sawge, persel, ysope and saueray, quinces and peeres, garlek and grapes, and fylle the gees þerwith; and sowe the hole þat no grece come out, and roost hem wel, and kepe

608-552: The Kiwi classic Hokey Pokey ice cream ) in New Zealand. A very popular ice-cream flavour consisting of plain vanilla ice cream with small, solid lumps of honeycomb toffee is also known as hokey pokey . It is also used to make hokey pokey biscuits . In Taiwan, it is called swollen sugar (膨糖, péngtáng or 椪糖, pèngtáng). Recipe A recipe is a set of instructions that describes how to prepare or make something, especially

640-410: The details of all their recipes. These were joined by reality TV shows such as Top Chef or Iron Chef , and many Internet sites offering free recipes, but cookery books remain as popular as ever. Forme of Cury The Forme of Cury ( The Method of Cooking , cury from Old French queuerie , 'cookery') is an extensive 14th-century collection of medieval English recipes . Although

672-513: The grece þat fallith þerof. Take galytyne and grece and do in a possynet. Whan the gees buth rosted ynouh, take hem of & smyte hem on pecys, and take þat þat is withinne and do it in a possynet and put þerinne wyne, if it be to thyk; do þerto powdour of galyngale, powdour douce, and salt and boyle the sawse, and dresse þe gees in disshes & lay þe sowe onoward. In modern English: Sauce Madame. Take sage , parsley , hyssop and savory , quinces and pears , garlic and grapes , and stuff

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704-548: The main recipe cannot be made in a single session or day. Sub-recipes discovered late and calling for an ingredient the cook does not have on hand means a special shopping trip or trying to find a substitute. Sub-recipes, and the cookbooks that contain them, are often described as not being targeted at casual cooks. Reviewers have mentioned finding alternate uses for leftover sub-recipes. Cookbooks including subrecipes include Christina Tosi 's Momofuku Milk Bar (2011) and Terry Bryant's Vegetable Kingdom (2020). By

736-558: The mid-20th century, there were thousands of cookery and recipe books available. The next revolution came with the introduction of the TV cooks. The first TV cook in the world was Philip Harben with a show on the BBC called Cookery which premiered in June 1946. A few months later I Love to Eat presented by James Beard became the first such program in the US . TV cookery programs brought recipes to

768-494: The original manuscript is lost, the text appears in nine manuscripts, the most famous in the form of a scroll with a headnote citing it as the work of "the chief Master Cooks of King Richard II ". The name The Forme of Cury is generally used for the family of recipes rather than any single manuscript text. It is among the oldest extant English cookery books, and the earliest known to mention olive oil , gourds , and spices such as mace and cloves . The collection

800-726: The preparation of food. Many ancient Greek recipes are known. Mithaecus 's cookbook was an early one, but most of it has been lost; 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. Some Punic recipes are known in Greek and Latin translation. The large collection of recipes De re coquinaria , conventionally titled Apicius , appeared in

832-568: The professional cook or chef. This was immensely influential, establishing the format for modern writing about cookery. It 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 called Acton "the best writer of recipes in the English language." Modern Cookery long survived Acton, remaining in print until 1914 and available more recently in facsimile. Acton's work

864-660: The sauce and dress the geese in dishes and lay the sauce on. The Forme of Cury contains a cheese and pasta casserole known as makerouns , the earliest recipe for what is now known as macaroni and cheese . It was made with fresh, hand-cut pasta which was sandwiched between a mixture of melted butter and cheese. The recipe given (in Middle English ) was: Take and make a thynne foyle of dowh. and kerve it on pieces, and cast hem on boiling water & seeþ it well. take cheese and grate it and butter cast bynethen and above as losyns. and serue forth. In modern English: Make

896-608: The spices called for were included specifically to impart rich colouring to the finished dishes for the purpose of, as Pegge says, "gratifying the sight". There is a particular emphasis on yellows, reds and greens, but gilding and silvering were also used in several of the recipes. Yellow was achieved with saffron or egg yolk, red with "sanders" ( sandalwood ) or alkanet , and green often with minced parsley. There are recipes for preparing many types of animal meat, including whale , crane , curlew , heron , seal and porpoise . There are about ten vegetable recipes, including one for

928-533: Was a renewed focus on cooking at home due to the late-2000s recession . Home cooking in the U.S. was similarly inspired in the early 2020s during the coronavirus pandemic . Television networks such as the Food Network and magazines are still a major source of recipe information, with international cooks and chefs such as Jamie Oliver , Gordon Ramsay , Nigella Lawson and Rachael Ray having prime-time shows and backing them up with Internet websites giving

960-441: Was an important influence on Isabella Beeton, who published Mrs Beeton's Book of Household Management in 24 monthly parts between 1857 and 1861. This was a guide to running a Victorian household, with advice on fashion, child care , animal husbandry , poisons , the management of servants , science, religion, and industrialism. Of the 1,112 pages, over 900 contained recipes. Most were illustrated with coloured engravings. It

992-480: Was named The Forme of Cury by Samuel Pegge , who published an edition of one of the manuscripts in 1780 for a trustee of the British Museum , Gustavus Brander . It is one of the best-known medieval guides to cooking. The Forme of Cury may have been written partly to compete with Le Viandier of Taillevent , a French cookery book created at about the same time. This supports the idea that banquets were

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1024-609: Was prepared and served in 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

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