Pastry wasn't really meant to be eaten in the 16th century

THE word "Pastry shop" In fact doesn't appear until THE mid 15th century. Before that, he was known by A more particular name, according to has 14th century English cookbooks : coffin (Or coffin). In A morbidly amusing twist, A Pastry shop coffin served THE even aim as A modern coffin; For You has put something inside. In This case, he was pie filling.

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In "THE In my opinion of Curry," writing In 1390, THE master cooks of King Richard II describe THE not has TO DO THE filling For A "flaumpeyn" (A type of soft pork chop pie) And mentioned A Coffyn: "SO, with another part of THE dough, TO DO coffins And put THE blend inside."

HAS TO DO A coffin, You only need flour And water. Ancient cooks would be mix them together has form A dough, SO knead And shape he until he became A square in shape box that was several inches thick. SO, they would have to use This dough based box as A ship For A savory filling. Once cooked, THE coffin would be become difficult And burned has THE indicate of be almost inedible, but THE filling inside would be be humid And fully cooked. THE rich And noble — THE only people has THE time with to access has pies — would be throw THE coffin And eat THE toppings inside. By Terry Breverton In her book "THE You sleep Kitchen: What THE You sleep Ate & Was drinking," due for that association with nobility, packed in a coffin pies Ultimately inspired A Elizabethan saying: "If It is GOOD, It is better In A Coffyn!”

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