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This 1381 recipe came from an era when spices, not sugar, were the primary flavor enhancers for the wealthy. The 'coffyn' was a thick, sturdy pastry crust designed more as a durable, edible container for baking and serving than the flaky crust we know today. Sugar was considered a luxury spice, imported and expensive, explaining its absence. Recipes of this period, like those in the medieval cookbook 'The Forme of Cury,' emphasized preservation and robust flavors suited to open-fire cooking. Thi