Even on Halloween, prying open the lid of a stiff, sealed coffin would be considered a ghastly endeavor. But in Medieval Europe, sawing the top off a well-executed coffin revealed something delicious, rather than disgusting. A coffin, spelled coffyn in 12th-century English, referred to self-standing pastry made from flour, water, and sometimes fat. Like a sort of medieval Tupperware, coffins preserved the foods they contained and were rarely eaten. During the Tudor period, the English loved pastry cases so much that they developed a saying: “If it’s good, tis better in a Coffyn.” |
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