[Sca-cooks] Coffyn pan?

Helen Schultz meisterin02 at yahoo.com
Tue Jan 15 11:12:17 PST 2008

But, Gunthar, weren't Medieval coffyns round?  I sort of got that impression from most of the existing illustrations, but I may be wrong <sigh>.  The Charlotte Mold might be a better choice.  But, why not some of the round spring molds?  They are fairly tall (at least 4" tall), and would probably release fairly easily.
Meisterin Katarina Helene von Schönborn, OL 
Shire of Narrental (Peru, Indiana) http://narrental.home.comcast.net 
Middle Kingdom 
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The problem is that we aim too low and hit the mark." -- Michaelangelo 

----- Original Message ----
From: Michael Gunter countgunthar at hotmail.com

Because of the really cool bread baking pan that was linked
(which I will definately be purchasing) I've been browsing
the Williams-Sonoma catalogue. I saw this and, although
meant to be a Pate' en Croute pan I was thinking this might
be good for making coffyns. I'd love to make period coffyns
but can't find a pan with the correct sides. I know some people
have built up coffyn pans with paper but I'd like a full metal
mold someday. This might fit the bill for some types. 



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