[Sca-cooks] Coffyn pan?

[Johnna Holloway]

I don't know that all coffyns would have been baked in forms or pans.
If one uses a sturdy pastry made with lard and enough flour, you can raise
 pastry case that is strong enough to survive without the need of a pan.
(This is pastry as container.)

Take a look at the Tudor Cooks Blog-- there's a video there plus pictures

http://tudorcook.blogspot.com/2007/12/get-back-in-that-kitchen.html

Also you might run through Ivan Day's photos and recipes for his various 
pies and pastries.

http://www.historicfood.com/Pie%20recipe.htm

He has listed a new course in pastry and pie making.
http://www.historicfood.com/Pie%20Making%20Course.htm

Johnnae


Michael Gunter wrote:
> 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