[Sca-cooks] Coffyn pan?

Terry Decker t.d.decker at worldnet.att.net
Thu Jan 17 13:03:12 PST 2008

A hand raised pie crust isn't much of a display of wealth.  It's far less 
expensive than bread trenchers and cheaper than breaking crockery.  I would 
think a functional decoration might be more to the point.

While it wouldn't be eaten at table, the pie shell would probably be 
accounted for by voiding it for dispensing by the almoner.


Individual pies would be much more period than individual pastry bowls. 
Remember why they're making coffins---to cook something they don't otherwise 
have a flashy or appropriately shaped pan for, or to show off the cook's 
skill with decoration and the host's wealth (enough to use all this flour 
and then throw it away).

Nancy Kiel

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