 Earlier recipes of similar emulsified sauces, usually bearing garlic, appear in a number of Spanish recipe books, dating all the way back to the 14th century Llibre de Sent Soví, where it is called "all-i-oli", literally "garlic and oil" in Catalan.This sauce had clearly spread throughout the Crown of Aragon, for Juan de Altamiras gives a recipe for it in his celebrated 1745 recipe book "Nuevo Arte de Cocina" ("New Art of Cooking").On April 18, 1756, the Duke of Richelieu invaded Menorca and took the port of Mahon.