coffyn

‘A Flaune of Almayne’ or ‘Crustade’ was a more elaborate preparation of dried or fresh raisins and pears or apples pounded, with cream, eggs, bread, spices, and butter, strained and baked in ‘a faire coffyn or two.’

Early English Meals and Manners Frederick James Furnivall 1867

Take Pork ysode and grynde it smale. tarde [2] harde eyrenn isode & ygrounde and do þerto with Chese ygronde. take gode powdour and hool spices, sugur, safroun, and salt & do þerto. make a coffyn as to feel sayde [3] & do þis þerinne, & plaunt it with smale briddes istyned & counyng. & hewe hem to smale gobettes & bake it as tofore. & serue it forth.

The Forme of Cury A Roll of Ancient English Cookery Compiled, about A.D. 1390 Samuel Pegge 1750

Raisouns coraunce. hool spices & powdour.sugur. salt, and make a litell coffyn and do þis fars þerinne. & bake it & serue it forth.

The Forme of Cury A Roll of Ancient English Cookery Compiled, about A.D. 1390 Samuel Pegge 1750

Plaunt it boue [3] with prunes and damysyns. take þe stones out, and wiþ dates quarte rede [4] dand piked clene. and couere the coffyn, and bake it wel, and serue it forth.

The Forme of Cury A Roll of Ancient English Cookery Compiled, about A.D. 1390 Samuel Pegge 1750

Take Creme of Cowe mylke. oþer of Almandes. do þerto ayren with sugur, safroun, and salt, medle it yfere. do it in a coffyn. of II. ynche depe. bake it wel and serue it forth,

The Forme of Cury A Roll of Ancient English Cookery Compiled, about A.D. 1390 Samuel Pegge 1750

Eodem modo fait payn puff. but make it more tendre þe past. and loke þe past be rounde of þe payn puf as a coffyn & a pye.

The Forme of Cury A Roll of Ancient English Cookery Compiled, about A.D. 1390 Samuel Pegge 1750

A Custarde the coffyn must be fyrste hardened in the oven, and then take a quart of creame and fyve or syxe yolkes of egges, and beate them well together, and put them into the creame, and put in Suger and small Raysyns and Dates sliced, and put into the coffyn butter or els marrowe, but on the fyshe dates put in butter.

The Old Foodie 2008

Gyng {ur}, yolk {is} of Ayren {e}, dat {is} mynced, raisoñs of corañce, salt a lytel, & loke þ {a} t þ {o} u make þy past with ȝolkes of Ayren, & þat no wat {er} come þ {er} to; and fo {ur} me þy coffyn, and make up þy past.

Early English Meals and Manners Frederick James Furnivall 1867

[3] and kerue it rawe. powdour of Gynger. zolkes of Ayrenn, dates mynced. raisouns of coraunce. salt a lytel. & loke þat þou make þy past with zolkes of Ayren. & þat no water come þerto. and forme þy coffyn. and make up þy past.

The Forme of Cury A Roll of Ancient English Cookery Compiled, about A.D. 1390 Samuel Pegge 1750

In those days, pies were predominantly coffyn, "an inedible hard pastry shell that was used to hold the filling.

The Spark of Yahoo! 2010