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A recipe is a set of instructions that describes how to prepare or make 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.
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[12] and England[13] 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.[14] Many of these books have been translated and are available online.[15]
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 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.[16] Contemporary chef Delia Smith called Acton “the best writer of recipes in the English language.”[17] Modern Cookery long survived Acton, remaining in print until 1914 and available more recently in facsimile.
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A sub-recipe or subrecipe is a recipe for an ingredient that will be called for in the instructions for the main recipe.[24]
Sub-recipes are often for spice blends, sauces, confits, pickles, preserves, jams, chutneys, or condiments.[24] 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 the main recipe cannot be made in a single session or day.[24][25][26] Sub-recipes discovered late and calling for an ingredient the cook doesn’t have on hand means a special shopping trip or trying to find a substitute.[27][25]
Sub-recipes, and the cookbooks that contain them, are often described as not being targeted at casual cooks.[24][27][28] Reviewers have mentioned finding alternate uses for leftover sub-recipes.[24][27]
Cookbooks including subrecipes include Christina Tosi‘s Momofuku Milk Bar (2011)[29][30] and Terry Bryant’s Vegetable Kingdom (2020).[31]