[Sca-cooks] Coffyn Pan?

Terry Decker t.d.decker at worldnet.att.net
Thu Jan 17 19:05:21 PST 2008

Here are a few recipes I lifted from Sass years ago.


Of the Mixture of Paste...Your course Wheat-crust should be kneaded with hot 
water, or Mutton broth, and good store of butter, and the paste stiff and 
tough, because that Coffin must be deep.

Gervase Markham, The English Hous-wife, 1615

To make Paste another Way.  Take butter and ale, and seeth them together; 
then take your flower, and put there into three egs, sugar, saffron, and 

The Good Huswives Handmaid for Cookerie, 1588

Another Way.  Then make your paste with butter, fair water, and the yolks of 
two or three Egs, and so soone as ye have driven your paste, cast on a 
little sugar, and rosewater, and harden your paste afore in the oven.  Then 
take it out, and fill it, and set it in againe...

The Good Huswives Handmaid for Cookerie, 1588 

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