Jussel enforsed
Prepared for [event name] on [date]
by [name]

This entry is a re-creation of a recipe from Ancient Cookery [Arundel 334] (England, 1425), entitled "Jussel enforsed". [insert a brief description of dish here, possibly including any or all of the following: characteristics of the final dish, when or how it might have been served, and why you selected it]

The Source Recipe
The original text of the recipe is as follows:

Jussel enforsed. Take brothe of capons withoute herbes, and breke eyren, and cast into the pot, and make a crudde therof, and colour hit with saffron, and then presse oute the brothe and kerve it on leches (cut it into flic es) ; and then take swete creme of almondes, or of cowe mylk, and boyle hit; and take zolkes of eyren beten, and caste therto, and sugre, and colour it depe with saffron; and if the mylke wyl qwayle, cast therto a lytel floure, and stere hit well; and when hit is fothen, then take the leches, and lay three or fyve in a disshe, and put the fyrip above; and then take sugre, saunders, maces, pouder of canel, and al medelet togeder, and strewe theron; and serve hit forthe.

Related Recipes
While interpreting this recipe, I also considered the following recipes that appear to be related:
[edit as appropriate - note that this section should be left out if no related recipes can be found]

Jusshell Enforced. XX.II. IIII. Take and do þerto as to charlet yforced. and serue it forth. [Forme of Cury]

[if desired and applicable, add notes here about significant commonalities or differences between the main recipe and any similar ones]

The original recipe calls for the following ingredients: [edit this list as appropriate]


[if desired and applicable, add notes here about the ingredients - if any substitutions were made, explain why - also note what quantities were used for each ingredient and, if possible, why]

zolkes: Yolks. A transcription or copying error for зolkes.
saunders: Saunders, also known as Red Sandalwood (Pterocarpus santalinus). Used as a red colorant.
canel: Cassia (Cinnamomum cassia - Sold as "cinnamon" in the United States). Possibly cinnamon (Cinnamomum zeylenicum) as well.

[include a paragraph or two describing the steps taken in preparing the recipe - if applicable, describe any differences between the process in the original source and that used in the re-creation, along with the reason for the deviation]

[add any information about any necessary equipment - if applicable, note when the equipment differed from that used in the medieval period, and explain why the original wasn't used]


[Replace citations with those from books where appropriate and/or possible. Make sure any links work, and that the referenced text is presented accurately]

Searchable index of "Ancient Cookery [Arundel 334]". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?ancie:172>. Accessed on February 27, 2020, 1:30 pm.

Searchable index of "Forme of Cury". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?forme:43>. Accessed on February 27, 2020, 1:30 pm.

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