During its heyday in the late 19th century it was one ..

Cities in the late 19th century were ..

History of Congress and the Capitol | U.S

"Whites of eggs produced the Elizabethan dishful of snow, a spectacular centrepiece for thebanquet course following a festal meal...The beating of egg whites was not altogether easy beforethe fork came into common use late in the seventeenth century...A 1655 recipe for cream withsnow suggested a cleft stick, or a bundle of reeds tied together and roll between your handsstanding upright in your cream....at the turn of the [17th] century a still lighter creation wasintroduced from France, in which the proportion of frothed egg white to sugar was greatlyincreased.

History of the United States - Wikipedia

In (1987)...John Egerton writes: "We have heard the claim that Louisianans were eating pecancandies before1800, and with sugar and syrup produced from cane at that time, it is conceivable theat they wereeatingpecan pies, too, but there are no recipes or other bits of evidence to prove it."...If Karo did not originate pecan pie, it certainlypopularized the recipe as a rifle through twentieth-century cookbooks large and small quicklysuggests.

Jeremy Woodhouse/Getty Images; Demographic trends

The first reference to the term in English comes in the 1706 edition of Edward Phillips's: Petits Choux, a sort of paste for garnishing, made of fatCheese, Flour, Eggs, Salt, etc., bak'd in a Pye-pan, and Ic'd over with fine Sugar.' But it was notreally until the late nineteenth century that it achieved any sort of general currencey inEnglish."
---, John Ayto [Oxford University Press:Oxford] 2002 (p.

Food Timeline: history notes-pie & pastry

Elizabeth David, writing about the Florentine cooks that Catherine Medici was said to have brought with her to France in 1533, states, "Those cooks...are part of a myth originatingin mid-nineteenth-century France, perhaps in the imagination of of of the popular hsitorical novelists who flourished at thatperiod, and certainly without existence in historical fact...Researchers are also faced with establishing the meaning of archaicterms and technical expressions.

Pie is what happens when pastry meets filling

The twelfth-century dietetic manual, the Liber de ferculis et condimentis, which was translated from the Arabic...In the thirteenth century Arabic cookery book of al-Baghdadai, sanbusaj is described as a stuffed triangular pastry fried in sesame oil.

Pie can be closed, open, small, large, savory or sweet

Sedentary Turkish people such as the Uzbeks and the people of Turkey itself usually bake their samsas, but nomads such as the Kazakhs fry them...These pastries were still made in Iran as late as the 16th century, but they have disappeared from most of the country today..."
---, Alan Davidson [Oxford University Press:Oxford] 2nd edition, 2007(p.

"REBUILDING AMERICA'S DEFENSES" – A Summary

It's a rolled bread filled with ground veal and pork, Swiss chard, cauliflower, provolone, and black olives, shaped like a crescent to recall the Arab domination of Sicily.