[Sca-cooks] Coffyn Paste

Terry Decker t.d.decker at worldnet.att.net
Fri Jun 6 17:52:39 PDT 2008

If I were trying to make a free-standing coffin, I would probably try two 
recipes.  The first would be flour and water at 3:1 by weight, adding flour 
about an ounce at a time until it reached the consistency I thought would 
work.  2:1 gives a semi-liquid or semi-solid starter consistency.  3:1 gives 
a soft dough.

If I were using a fat in the mix, I would start with a standard 3:2:1, 
flour, fat and liquid, again adding flour an ounce at a time.  Using simply 
flour and fat, 3:2.

Unless it is in very large quantity, salt is immaterial.  Large quantities 
of salt produce a variant of putty, which can be prepared by feel.  This is 
an experiment I would not want to repeat outside of Kindergarten.

Eggs are both liquid and fat.  I would estimate a large egg as 1 ounce of 
fat and two to three ounces of liquid.


> 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 ingredients.
> 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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