[Sca-cooks] Coffyn Paste

[Antonia Calvo]

Lilinah wrote:
> 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.
>

I just use Mrs. Beeton's recipe (no. 1217)-- 1lb flour, 10oz water, 3oz 
fat.  

http://www.mrsbeeton.com/27-chapter27.html


-- 
Antonia di Benedetto Calvo 

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Habeo metrum - musicamque,
hominem meam. Expectat alium quid?
-Georgeus Gershwinus
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