[Sca-cooks] Coffyn Paste

Lilinah lilinah at earthlink.net
Fri Jun 6 16:28:01 PDT 2008

We've had some lively conversations about the dough needed to make an 
inedible, free-standing coffyn in the past few months.

People have mentioned ingredients - flour - lard and/or water - salt 
- sometimes eggs. But i don't recall seeing one with some idea of 
proportions. I know that flours vary in the amount of water they'll 
absorb, so i'm not asking for an exact recipe. But i was hoping to 
get something with more details than just a list of potential 

I realize this would be based on the experience of cooks on the list 
and not an actual historical recipe.

Thanks for more clues...
Urtatim (that's err-tah-TEEM)
the persona formerly known as Anahita

My LibraryThing

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