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Jusshell


This is an excerpt from Forme of Cury
(England, 1390)
The original source can be found at the Project Gutenberg website

Jusshell. XX.II. III. Take brede ygrated and ayrenn and swyng it togydre. do þerto safroun, sawge. and salt. & cast broth. þerto. boile it & messe it forth.

autodoc



Other versions of this recipe:

Iusselle (Liber cure cocorum [Sloane MS 1986])

Jusello with meat broth (Libre del Coch)

Guissell (Two Fifteenth-Century Cookery-Books)

Iusshell (Two Fifteenth-Century Cookery-Books)

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

Jusselle (A Noble Boke off Cookry)

Juschell (Fourme of Curye [Rylands MS 7])

To mak jusselle (A Noble Boke off Cookry)

FOR TO MAKE JUSSEL (Forme of Cury)


Recipes with similar titles:

To make Jussall (Recipes from the Wagstaff Miscellany)

Jussele (Recipes from John Crophill's Commonplace Book)




Links to modern interpretations:


Euriol's Culinary Journey  

Iusshell
Cassandra Baldassano
Euriol's Culinary Journey
http://www.medievalcuisine.com/Euriol/recipe-index/iusshell






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