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History of the loved Pastry Dough

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Author: Esma

Pastry dough has been around for a while. Way, way back in the time of ancient Egypt, chefs to the pharaohs put nuts, honey, and fruit into bread dough, and that was the primitive form of pastry dough. It was later when the Greeks actually came up with something that could roughly be called pastry dough. Flour and water were mixed together and used to encase meat as it cooked.

The Romans improved on the Greeks' pastry dough, and it was used in every course of a meal as was meat. Oysters, mussels, lampreys, and other meats and fish were normal ingredients in Roman puddings.

English women were making pastry dough and turning out such dishes as shepherd's pie and cottage pie. Shepherd's pie was filled with lamb and vegetables, while cottage pie was filled with beef and vegetables.

When the Pilgrims came to the New World, they brought their pie recipes with them and then adapted them to the food that was available. The Indians pointed out edible berries and fruits and round pie plates were used in order to cut corners and make the pie go further.

In the 1700s, as Americans moved westward, so did pies, and again they were adapted to the food that was available. Pies have continually been changed and adapted as the available ingredients changed.

Pies and the pastry dough they are made of have been the necessary food of paupers and also the chosen food of kings, queens, presidents, and the wealthy and powerful. Pastry dough is not expensive to make. The main ingredients are flour and water. But pastry dough can then be transformed into simply a filler to make other more expensive ingredients go further or enhanced and made into a fancy main course or a dessert — or both.









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