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Jussell


This is an excerpt from Thomas Awkbarow's Recipes (MS Harley 5401)
(England, 15th century)
[based on a concordance]
The original source can be found at Thomas Gloning's website

Jussell. Recipe brede gratyd & egges & swyng þam togydere, & do þerto sawge & saferon & salt; þan take gode broth & cast it þerto, & bole it enforesayd, & do þerto as to charlete, & serof.

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)

Jusselle (A Noble Boke off Cookry)

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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