Recipes and more

come and share, and enjoy some recipes here.

Members: 47
Latest Activity: Jun 16, 2015

History of the recipe

The earliest known recipes date from approximately 1600 BC and come from an Akkadian tablet from southern Babylonia.

There are ancient Egyptians 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; 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 other authors of this period described eastern Mediterranean cooking in Greek and in Latin.

Some Punic recipes are known in Greek and Latin translation.

Much later, in the 4th or 5th century, appears the large collection of recipes conventionally entitled 'Apicius', the only more or less complete surviving cookbook from the classical world. It chronicles the courses served which are usually referred to as Gustatio (appetizer), Primae Mensae (main course) and Secundae Mensae (dessert). The Romans introduced many herbs and spices into western cuisine, Renfrew states that thyme, bay, basil, fennel, rue, mint, parsley and dill were all common in Roman cooking.

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, 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 revival of the European class system at this time brought entertainment back to the palaces and homes of the nobility and along 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 such as the Harleian MS 279, Harleian MS 4016, Ashmole MS 1429, Laud MS 553 and Dure MS 55 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.

During the 16th century and 17th century competition between the large houses became common place and 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.

By the 19th century, cooking had become a passion throughout the world. Using the latest technology and a new concept in publishing, Mrs Beeton (1836–1865) published her famous Book of Household Management in 24 monthly parts between 1857 and 1861. Around the same time the American cook Fannie Farmer (1857–1915) was born and, having devoted herself to cooking, published in 1896 her famous work The Boston Cooking School Cookbook which contained some 1849 recipes.

By the mid 20th century, there were literally thousands of cookery and recipe books available. The next revolution came with introduction of the TV cooks. The first TV cook in England was Fanny Craddock who had her show on the BBC, later followed by chefs such as Graham Kerr (known as the Galloping Gourmet). These TV cookery programs brought the recipes of these cooks to a new audience who were keen to try out new ways of cooking. In the early days, the recipes were available by post from the BBC and later with the introduction of the CEEFAX text on screen system, they became available on the television. The new companies of Channel 4 and S4C also brought recipes to the television with their own text system called ORACLE. Today the television is 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 the details of all their recipes. Today, despite the Internet, cookery books are as popular if not more so than they have ever been.

Liquid conversion chart
~ 1/8 fluid ounce = 1 dram = 1/2 teaspoon plus 1/8 teaspoon
~ 1/4 fluid ounce = 2 drams = 1 and 1/4 teaspoons or 1/2 tablespoon
~ 1/2 fluid ounce = 4 drams =1 tablespoon
~ 3/4 fluid ounce = 6 drams = 1 tablespoon plus 1/2 tablespoon
~ 1 fluid ounce = 8 drams = 2 tablespoons

Discussion Forum

Panis Militaris* 3 Replies

Started by Dept of PMM Artists & things. Last reply by Dept of PMM Artists & things Jan 31, 2014.

indian-meat-drying by Richard Reynolds

Started by Dept of PMM Artists & things Jan 23, 2014.

Brewery recreates 3,500-year-old Scandinavian alcohol by aprilholloway

Started by Dept of PMM Artists & things Jan 16, 2014.


Started by Dept of PMM Artists & things Jan 10, 2014.

Unicorn Cookbook Found at the British Library by Julian Harrison

Started by Dept of PMM Artists & things Jan 8, 2014.

Cinnamon Roll Cupcakes with Cream Cheese Frosting and Pecans

Started by Dept of PMM Artists & things Jan 7, 2014.

SEAFOOD LASAGNA by Cindi McDaniel Hilst

Started by Dept of PMM Artists & things Jan 7, 2014.

Strawberry Cheesecake Salad by Joannie Bryant

Started by Dept of PMM Artists & things Jan 6, 2014.

Cheesy Tomato Bread by Jenni Thomason

Started by Dept of PMM Artists & things Jan 6, 2014.

Hamburger Soup (Recipe from Pioneer Woman)

Started by Dept of PMM Artists & things Jan 6, 2014.

Chicken and Dumplings by Jenni Thomason

Started by Dept of PMM Artists & things Jan 6, 2014.

~~~~~ BEEF-and-CHEESE BURGERS ~~~~~

Started by Dept of PMM Artists & things Jan 3, 2014.

King Richard II's recipe book to go online By Nicole Martin

Started by Dept of PMM Artists & things Jan 3, 2014.


Started by Dept of PMM Artists & things Jan 2, 2014.


Started by Dept of PMM Artists & things Jan 2, 2014.

Deep-fried Oyster Po' Boy Sandwiches with Spicy Remoulade Sauce

Started by Dept of PMM Artists & things Jan 2, 2014.

Kielbasa Chili Recipe

Started by Dept of PMM Artists & things Jan 2, 2014.

Tortilla Chicken Casserole

Started by Dept of PMM Artists & things Jan 2, 2014.

Cheese and Garden Herb Stuffed Chicken Breast

Started by Dept of PMM Artists & things Jan 2, 2014.

Comment Wall


You need to be a member of Recipes and more to add comments!

Comment by Dept of PMM Artists & things on April 25, 2012 at 11:32am

Hagar the Horrible Cartoon for Apr/22/2012

Comment by Dept of PMM Artists & things on April 20, 2012 at 1:18pm

Hagar the Horrible Cartoon for Apr/20/2012

Comment by Dept of PMM Artists & things on April 20, 2012 at 1:17pm

Hagar the Horrible Cartoon for Apr/19/2012

Comment by Dept of PMM Artists & things on April 18, 2012 at 8:28am

Hagar the Horrible Cartoon for Apr/17/2012

Comment by Dept of PMM Artists & things on April 4, 2012 at 2:04pm

Hagar the Horrible Cartoon for Apr/04/2012

Comment by Dept of PMM Artists & things on February 17, 2012 at 4:20pm


1 PK  Corn muffin mix(8.5OZ)

1/4 Cup milk

1 egg

2 tablespoons butter(melted)

2 tablespoons granulated sugar

2 teaspoons grated lemon zest

Confectioner's sugar(for dusting)

Preheat oven to 375F. Prepare muffin tin mix according to directions, using egg and milk.  Stir in butter granulated sugar and lemon zest.  Drop batter by rounded tablespoonfuls onto greased cookie sheet.  Bake until edges are golden(approx 16 min). Cool, remove from pan  to rack for cooling.  Dust with confectioners sugar before serving.

Comment by Dept of PMM Artists & things on January 25, 2012 at 11:13am

Comment by Dept of PMM Artists & things on January 24, 2012 at 9:11am

Easy peanut butter cookies
1 cup crunchy peanut butter
1 cup sugar
1 egg
1 teaspoon vanilla
mix all ingredients together, roll into balls about the size of a walnut, place on greased cookie sheet, flatten and crisscross with fork, bake at 350 for about 10 minutes. Let cool on cookie sheet for 2-3 minutes before taking them off as they are really soft and will fall apart easy if you take them off too soon, makes about a dozen.

Comment by Dept of PMM Artists & things on December 7, 2011 at 6:06pm

grate 3 cloves of garlic

2 squares of frozen basil (found in the freezer section of healthfood mart)

3 Tablespoons Olive Oil

1/4 cup smashed walnuts

salt to taste

red pepper flakes to taste

leftover pasta

mix all ingredients together and pop into the microwave

Comment by Dept of PMM Artists & things on February 20, 2011 at 12:51pm


Traditional Balinese kitchen with simple utensils.

Members (47)




Important (read & understand)

How to Contact us:Preferred Contact point

Skype: Travelingraggyman


Email and Instant Messenger:

TravelerinBDFSM @ aol/aim;  hotmail;; live & yahoo


Travelingraggyman @ gmail and icq ***


Find us on Google+

Please vote for Our Site. You can vote once a day. Thank you for your support. just click on the badge below


10,000 votes - Platinum Award
5,000 votes - Gold Award
2,500 votes - Silver Award
1,000 votes - Bronze Award
300 votes - Pewter Award
100 votes - Copper Award

Member of the Associated  Posting System {APS}

This allows members on various sites to share information between sites and by providing a by line with the original source it credits the author with the creation.

Legal Disclaimer

***************We here at Traveling within the World are not responsible for anything posted by individual members. While the actions of one member do not reflect the intentions of the entire social network or the Network Creator, we do ask that you use good judgment when posting. If something is considered to be inappropriate it will be removed


This site is strictly an artist operational fan publication, no copyright infringement intended

Patchwork Merchant Mercenaries had its humble beginnings as an idea of a few artisans and craftsmen who enjoy performing with live steel fighting. As well as a patchwork quilt tent canvas. Most had prior military experience hence the name.


Patchwork Merchant Mercenaries.


Vendertainers that brought many things to a show and are know for helping out where ever they can.

As well as being a place where the older hand made items could be found made by them and enjoyed by all.

We expanded over the years to become well known at what we do. Now we represent over 100 artisans and craftsman that are well known in their venues and some just starting out. Some of their works have been premiered in TV, stage and movies on a regular basis.

Specializing in Medieval, Goth , Stage Film, BDFSM and Practitioner.

Patchwork Merchant Mercenaries a Dept of, Ask For IT was started by artists and former military veterans, and sword fighters, representing over 100 artisans, one who made his living traveling from fair to festival vending medieval wares. The majority of his customers are re-enactors, SCAdians and the like, looking to build their kit with period clothing, feast gear, adornments, etc.

Likewise, it is typical for these history-lovers to peruse the tent (aka mobile store front) and, upon finding something that pleases the eye, ask "Is this period?"

A deceitful query!! This is not a yes or no question. One must have a damn good understanding of European history (at least) from the fall of Rome to the mid-1600's to properly answer. Taking into account, also, the culture in which the querent is dressed is vitally important. You see, though it may be well within medieval period, it would be strange to see a Viking wearing a Caftan...or is it?

After a festival's time of answering weighty questions such as these, I'd sleep like a log! Only a mad man could possibly remember the place and time for each piece of kitchen ware, weaponry, cloth, and chain within a span of 1,000 years!! Surely there must be an easier way, a place where he could post all this knowledge...

Traveling Within The World is meant to be such a place. A place for all of these artists to keep in touch and directly interact with their fellow geeks and re-enactment hobbyists, their clientele.

© 2021   Created by Rev. Allen M. Drago ~ Traveler.   Powered by

Badges  |  Report an Issue  |  Terms of Service