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Jusselle


This is an excerpt from A Noble Boke off Cookry
(England, 1468)
The original source can be found at MedievalCookery.com

To mak jusselle tak and swinge eggs and myed bred to gedur then tak freche brothe of bef and colour it with saffron and boile it softly and cast in parsley and saige and serue it.

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))

Jusshell (Forme of Cury)

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)




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