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Moreover, there are several editions of ancient texts and recipe numbers/titles do not always match.

The first pies were very simple and generally of the savory (meat and cheese) kind.

Flaky pastry fruit-filled turnovers appeared in the early 19th century.

Cooking methods (baked or fried in ancient hearths, portable colonial/pioneer Dutch ovens, modern ovens), pastry composition (flat bread, flour/fat/water crusts, puff paste, milles feuilles), and cultural preference (pita, pizza, quiche, shepherd's, lemon meringue, classic apple, chocolate pudding).

All figure prominently into the complicated history of this particular genre of food.

The derivation of the word may be from magpie, shortened to pie.

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.