SC - Regretfully
david friedman
ddfr at best.com
Wed Sep 20 12:51:33 PDT 2000
A container of pastry dough might be a closer definition of coffin.
The term seems to have been a general one covering everything from
freestanding dough boxes to dough wrapped fillings. Since the recipes for
Elizabethan pastry dough I have are softer than the flour and water coffins
of the Early Middle Ages, I am assuming Markham's coffin is actually a
dough-lined trappe (a pie dish which resembles a deep casserole dish). This
may not be valid, but the Tudor and Elizabethan periods mark the change to a
more modern cuisine and Markham was very much a part of the change.
For more information, I would recommend perusing Aoife's article on coffins
and pastry doughs in the Florilegium at:
http://www.florilegium.org/files/FOOD/Period-Pies-art.html
Bear
>
> Let me guess....coffin = crust?
>
> Ari
>
More information about the Sca-cooks
mailing list