The challenging part of researching these early pies is most of us rely on translators of original texts.These can vary according to scholarly proficiency and educated interpretation.Modern pie, as we Americans know it today, descends from Medieval European ingredients (fat=suet, lard, butter) and technology (pie plates, freestanding pies, tiny tarts).
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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.
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.
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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.