The first citation for “receipt” in relation to cooking was in 1716, and recipe followed soon after. Nevertheless, they weren’t used in the context of cookery until the eighteenth century. Thus the transition from receipts for medicine to receipts for cooking was a logical one. Medicine and cookery have long intersected after all,remedies and meals were made with the same ingredients. Most receipts started with “recipe,” which is the imperative form of “recipere,” as in “Take two aspirin and call me in the morning.” It was often abbreviated to an “R” with a bar drawn through the leg, which gives us the Rx symbol still often found on modern prescriptions. They would list ingredients, quantities, and the proper way to mix the ingredients. Indeed, the first receipts were prescriptions for medicinal preparations. In both instances, the words refer not to food, but to medicine. “Recipe” first appeared in Lanfranc’s Cirurg, published circa 1400 (“cirurg” is a variant of “surgery,” so this was a medical book). Chaucer was the first to use “receipt” in Canterbury Tales around 1386. Both forms were first used in the fourteenth century. The Latin word “recipere,” from which both words are derived, means “to receive” or “to take.” Each is simply a different form of the word. If you collect rare and antiquarian cookbooks, you’ve undoubtedly encountered both “receipt” and “recipe” in different contexts. But the words haven’t always had those meanings.
Today, the words “recipe” and “receipt” have clear, separate meanings: the former refers to a list of ingredients and directions for preparing a specific dish, while the latter is a paper record of a transaction. What’s the Difference Between a Recipe and a Receipt?
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