Jusselle was an ancient[1] broth-based soup dish prepared using grated bread, eggs, sage and saffron.[2][3][4] The ingredients were all boiled together in the broth.[2]
Origin
The dish is believed to have originated from the dish juscellum in ancient Roman cuisine, which was included in Apicius,[2] a Roman recipe book that is believed to have been written in the late 4th or early 5th century. In Latin, juscellum or juscullum is "a diminutive from jus, broth or pottage",[5] and is also a late Latin diminutive word for 'soup'.[6] The Sicilian name for the dish sciusceddu is based upon the word juscellum.[a]
See also
Notes
References
- ^ The Literary Gazette and Journal of the Belles Lettres, Arts, Sciences, &c. W.A. Scripps. 1843. p. 823. Retrieved May 18, 2016.
- ^ a b c Way, A. (1843). Promptorium parvulorum sive clericorum, lexicon Anglo-Latinum princeps, recens. A. Way. Camden soc. p. 268. Retrieved May 18, 2016.
- ^ Pratt, A. (1855). The Flowering Plants of Great Britain. Society for Promoting Christian Knowledge. p. 180. Retrieved May 18, 2016.
- ^ Napier, R. (1882). A Noble Boke Off Cookry Ffor a Prynce Houssolde Or Eny Other Estately Houssholde: Reprinted Verbatim from a Rare Ms. in the Holkham Collection. E. Stock. pp. 104–105. Retrieved May 18, 2016. (Reprinted Verbatim from a Rare Ms. in the Holkham Collection.)
- ^ Britain), Camden Society (Great; Britain), Royal Historical Society (Great (1842). Works of the Camden Society. Camden Society. p. 125. Retrieved May 18, 2016.
- ^ Swithun, Priory of St.; Kitchin, G.W.; Cathedral, Winchester (1892). Compotus Rolls of the Obedientiaries of St. Swithun's Priory, Winchester, from the Winchester Cathedral Archives. Hampshire Record Society [Publications]. Simpkin & Company, Limited. p. 497. Retrieved May 18, 2016.
- ^ "Italian Americana". Volumes 26-27. 2008. p. 238. Retrieved 18 May 2016.
This page was last edited on 15 May 2024, at 15:49