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Jussele


This is an excerpt from Recipes from John Crophill's Commonplace Book
(England, 1485)
The original source can be found at MedievalCookery.com

Jussele. Mye wastelbred swenge eyren & do ther to tak good fat broth of freysch beof colour it with saffron boille it al softely & in the boyllingg do al this ther to & do to sauge & percyle.

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Recipes with similar titles:

to mak jusselle (A Noble Boke off Cookry)

jusselle (A Noble Boke off Cookry)

Jusshell (Forme of Cury)

XXI - FOR TO MAKE JUSSEL (Forme of Cury)

Jussell (Thomas Awkbarow's Recipes (MS Harley 5401))

To make Jussall (Recipes from the Wagstaff Miscellany)




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