[Sca-cooks] Re: Coffyns

[Micheal]

 It appears as if I may have had my pot wrong side up.
 DA
----- Original Message ----- 
From: "Terry Decker" <t.d.decker at worldnet.att.net>
To: "Cooks within the SCA" <sca-cooks at ansteorra.org>
Sent: Tuesday, February 22, 2005 10:22 PM
Subject: Re: [Sca-cooks] Re: Coffyns


> All of these appear to bave been baked in a form.  Woodcuts from about 200 
> years earlier show pastries being baked in round deep walled dishes 
> (trappes).  These look suspiciously like what would come out of the dishes 
> in the woodcut.
>
> Bear
>
>
>> As for the thickness, check out the pictures below.  In each the crust is 
>> notably thin (with parts missing, which I assume have been eaten).
>>
>> Still-life with Turkey-Pie, Pieter Claesz (c. 1630)
>> http://www.rijksmuseum.nl/images/aria/sk/z/sk-a-4646.z
>>
>> Breakfast Still-Life, Willem Claesz Heda (1637)
>> http://gallery.euroweb.hu/art/h/heda/breakfa.jpg
>>
>> Breakfast Table with Blackberry Pie, Willem Claesz Heda (1631)
>> http://gallery.euroweb.hu/art/h/heda/breakfas.jpg
>>
>> - Doc
>
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