[Sca-cooks] Coffyn pan?

Nancy Kiel nancy_kiel at hotmail.com
Thu Jan 17 03:46:27 PST 2008


Can you give some examples of the late 16th century usage?

Nancy Kiel
nancy_kiel at hotmail.com
Never tease a weasel!
This is very good advice.
For the weasel will not like it
And teasing isn't nice.

> From: t.d.decker at worldnet.att.net
> To: sca-cooks at lists.ansteorra.org
> Date: Wed, 16 Jan 2008 11:21:51 -0600
> Subject: Re: [Sca-cooks] Coffyn pan?
> 
> In general, I would agree with you, but given a 1000+ year span, word usage 
> changes.  In the 14th Century these would likely be the hand raised mold of 
> dough, by the late 16th Century, the dish to hold the pie and possibly crust 
> is included.  Modernly, these usages are considered archaic and obsolete.
> 
> Bear
> 
> 
> I always assumed these types of pies were made without pans, using a thick 
> stand-alone crust (sometimes made with rye flour) that was not intended to 
> be eaten.  That way the cook could make any shape he wanted, such as a fish 
> or a lobster.  Robert May, although post period (1685), has a number of pie 
> designs throughout his cookbook that would have to be made free-hand.
> 
> Nancy Kiel
> nancy_kiel at hotmail.com
> Never tease a weasel!
> This is very good advice.
> For the weasel will not like it
> And teasing isn't nice.
> 
> > From: t.d.decker at worldnet.att.net
> > To: sca-cooks at lists.ansteorra.org
> > Date: Tue, 15 Jan 2008 14:38:47 -0600
> > Subject: Re: [Sca-cooks] Coffyn pan?
> >
> > The term coffyn has it's origins in a Greek word meaning "basket" was
> > transferred into Latin then came into English via Old French, where it 
> > meant
> > "little basket," "case," etc.  Thus the shape may be immaterial to the
> > definition as the coffin was created to meet the needs of the contents. 
> > The
> > idea in the SCA that the coffyn should be rectangular may be an artifact 
> > of
> > the modern usage of the word, a box to hold a body.  This usage first 
> > occurs
> > in English around 1525 (although the same usage in French dates from 
> > around
> > 1330).
> >
> > In the sense that coffyn is used on this list, it is: (1) a shaped mold of
> > dough to hold a pie, (2) a pie crust, and (3) a dish to hold a pie.
> >
> > I haven't seen much about the size and shape of hand raised coffyns, but 
> > for
> > pies shaped in a pan I suspect that many of the baking dishes were
> > terracotta or ceramic and that circular baking dishes are easier to 
> > produce
> > than square or rectangular ones.
> >
> > Bear
> >
> > 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
> >
> > 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.
> >
> > http://www.williams-sonoma.com/products/sku7708/index.cfm?pkey=cBKWSPTI
> >
> > Gunthar
> >
> >
> >
> > _______________________________________________
> > Sca-cooks mailing list
> > Sca-cooks at lists.ansteorra.org
> > http://lists.ansteorra.org/listinfo.cgi/sca-cooks-ansteorra.org
> 
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