Juschell (Thickened Broth with Eggs and Sage)

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Juschell (Thickened Broth with Eggs and Sage)

Juschell (Thickened Broth with Eggs and Sage) is a traditional Medieval recipe for a classic savoury custard made with broth that's thickened with breadcrumbs and hard-boiled eggs and flavoured with saffron and sage. The full recipe is presented here and I hope you enjoy this classic Medieval version of: Thickened Broth with Eggs and Sage (Juschell).

prep time

20 minutes

cook time

20 minutes

Total Time:

40 minutes

Serves:

4–6

Rating:

Tags : Spice Recipes Herb Recipes Bread Recipes British Recipes English Recipes

Original Recipe

Jueỻ ·

(from

A Forme of Cury)

>Ꞇ breꝺe y grateꝺ +̅ ayꞅo +̅ swynge ē to gyꝺeꞅ · ꝺo þ ᷑ꞇo safꞅo · sauge +̅ salꞇ anꝺ caſt bꞅoꞇ þ ᷑to · boyle iꞇ +̅ meſſe [iꞇ] foꞅꞇ ·

Translation

Thickened Broth with Eggs and Sage

Take grated bread and eggs and stir them together. Add saffron, sage and salt and pour in broth. Boil it and serve it forth.

Modern Redaction

Ingredients:

100g breadcrumbs
3 hard-boiled eggs, finely minced
pinch of saffron, crumbled
1 tbsp sage, finely minced
salt, to taste
300ml gode broth (made without breadcrumbs)

Method:

Combine the breadcrumbs, eggs, saffron and sage in a pan. Pour in the broth and adjust the seasonings to taste.

Place on the heat and bring to a boil. Reduce to a simmer and cook until thickened.

Turn into a bowl and serve.

Find more Medieval recipes as well as more recipes from the Forme of Cury here.