[Sca-cooks] Coffyn Paste
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
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