Method of dating ancient remains
Returning crusaders introduced these sweet recipes to Medieval Europe where they were quickly adopted.
The explanation offered in favour or this is that the magpie collects a variety of things, and that it was an essential feature of early pies that they contained a variety of ingredients." ---The Oxford Companion to Food, Alan Davidson, 2nd edition, Tom Jaine editor [Oxford University Press: Oxford] 2006 (p.603) First pies Food historians confirm ancient people made pastry.Recipes, cooking techniques, meal presence and presentations varied according to culture and cuisine.No one, least of all the early settlers, would probably proclaim their early pies as masterpieces of culinary delight.The crusts were often heavy, composed of some form of rough flour mixed with suet." ---Oxford Encyclopedia of Food and Drink in America, Andrew F.The figs were retired from the sauce pan long before the meat was done and they were served around the ham as a garnish.] Compare with this Latin text, English translation and modern instructions: "Pernam, ubi eam cum caricis plurimis elixa veris et tribus lauri foliis, detracta cute tessellatim indicis et melle complebis.
Deinde farinam oleo subactam contexes et ei corium reddis et cum farina cocta fuerit, eximas furno ut est et inferes." Boil the ham with a large number of dried figs and 3 bay leaves. Preheat the oven to 200 C/400 F/Gas 6, and bake for 30 minutes until the crust is golden. 268) "Pastry dough: Roman pastry dough was made with lard or olive oil rather than butter. Spelt flour needs rather less fat than wheat flour.
Moreover, there are several editions of ancient texts and recipe numbers/titles do not always match.
Food historians confirm the ancients crafted foods approximating pie.
Smith editor [Oxford University Press: New York] 2004 (p.
272) About pastry Food historians trace the genesis of pastry to ancient mediterranean paper-thin multi-layered baklava and filo.
254) "If the basic concept of 'a pie' is taken to mean a mixture of ingredients encased and cooked in pastry, then proto-pies were made in the classical world and pies certainly figured in early Arab cookery.