Dating enid collins bags
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.But those were flat affairs, since olive oil was used as the fat in the pastry and will not produce upstanding pies; pastry made with olive oil is 'weak' and readily slumps." ---Oxford Companion to Food, Alan Davidson, 2nd edition, Tom Jaine editor [Oxford University Press: Oxford] 2006 (p.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.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).
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.
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.
603) First pies Food historians confirm ancient people made pastry.
Recipes, cooking techniques, meal presence and presentations varied according to culture and cuisine.