Jusselle was an
ancient
Ancient history is a time period from the History of writing, beginning of writing and recorded human history to as far as late antiquity. The span of recorded history is roughly 5,000 years, beginning with the Sumerian language, Sumerian c ...
broth
Broth, also known as bouillon (), is a savory liquid made of water in which meat, fish or vegetables have been simmered for a short period of time. It can be eaten alone, but it is most commonly used to prepare other dishes, such as soups, ...
-based soup dish prepared using grated bread, eggs, sage and
saffron
Saffron () is a spice derived from the flower of ''Crocus sativus'', commonly known as the "saffron crocus". The vivid crimson stigma and styles, called threads, are collected and dried for use mainly as a seasoning and colouring agent i ...
.
The ingredients were all boiled together in the broth.
Origin
The dish is believed to have originated from the dish in
Ancient Roman cuisine
The cuisine of ancient Rome changed greatly over the duration of the civilization's existence. Dietary habits were affected by the political changes from kingdom to republic to empire, and the empire's enormous expansion, which exposed Romans t ...
, which was included in ''
Apicius
''Apicius'', also known as ''De re culinaria'' or ''De re coquinaria'' (''On the Subject of Cooking'') is a collection of Roman cookery recipes. It is thought to have been compiled in the fifth century AD. Its language is in many ways closer ...
'',
a Roman recipe book that is believed to have been written in the late 4th or early 5th century. In
Latin
Latin (, or , ) is a classical language belonging to the Italic branch of the Indo-European languages. Latin was originally a dialect spoken in the lower Tiber area (then known as Latium) around present-day Rome, but through the power of the ...
, ''juscellum'' or ''juscullum'' is "a
diminutive
A diminutive is a root word that has been modified to convey a slighter degree of its root meaning, either to convey the smallness of the object or quality named, or to convey a sense of intimacy or endearment. A (abbreviated ) is a word-formati ...
from ''
jus'', broth or
pottage
Pottage or potage (, ; ) is a term for a thick soup or stew made by boiling vegetables, grains, and, if available, meat or fish. It was a staple food for many centuries. The word ''pottage'' comes from the same Old French root as ''potage'', whi ...
",
and is also a late Latin diminutive word for "soup".
The Sicilian name for the dish is based upon the word ''juscellum''.
See also
*
List of soups
This is a list of notable soups. Soups have been made since Ancient history, ancient times.
Some soups are served with large chunks of meat or vegetables left in the liquid, while others are served as a broth. A broth is a flavored liquid usua ...
*
Roman cuisine
Roman cuisine comes from the Italian city of Rome. It features fresh, seasonal and simply-prepared ingredients from the Roman Campagna.Boni (1930), pg. 13. These include peas, globe artichokes and fava beans, shellfish, milk-fed lamb and goat, ...
Notes
References
{{reflist, refs=
[{{cite book , last=Way , first=A. , title=Promptorium parvulorum sive clericorum, lexicon Anglo-Latinum princeps, recens. A. Way , series=Camden soc , issue=v. 1 , year=1843 , url=https://books.google.com/books?id=G_0UAAAAQAAJ&pg=PA268 , accessdate=May 18, 2016 , page=268]
[{{cite book , last=Pratt , first=A. , title=The Flowering Plants of Great Britain , publisher=Society for Promoting Christian Knowledge , series=The Flowering Plants of Great Britain , issue=v. 3 , year=1855 , url=https://books.google.com/books?id=Ji8OAAAAQAAJ&pg=PA180 , accessdate=May 18, 2016 , page=180]
[{{cite book , last1=Britain) , first1=Camden Society (Great , last2=Britain) , first2=Royal Historical Society (Great , title=Works of the Camden Society , publisher=Camden Society , series=Works of the Camden Society , issue=21 , year=1842 , url=https://books.google.com/books?id=6p8rAAAAMAAJ&pg=PA125 , accessdate=May 18, 2016 , page=125]
[{{cite web , url=https://books.google.com/books?id=FVc_AQAAIAAJ&q=Sciusceddu , title=Italian Americana , work=Volumes 26-27 , date=2008 , accessdate=18 May 2016 , pages=238]
[{{cite book , last=Napier , first=R. , title=A Noble Boke Off Cookry Ffor a Prynce Houssolde Or Eny Other Estately Houssholde: Reprinted Verbatim from a Rare Ms. in the Holkham Collection , publisher=E. Stock , year=1882 , url=https://books.google.com/books?id=XPspAAAAYAAJ&pg=PA104 , accessdate=May 18, 2016 , pages=104–105 (Reprinted Verbatim from a Rare Ms. in the Holkham Collection.)]
[{{cite book , last1=Swithun , first1=Priory of St. , last2=Kitchin , first2=G.W. , last3=Cathedral , first3=Winchester , title=Compotus Rolls of the Obedientiaries of St. Swithun's Priory, Winchester, from the Winchester Cathedral Archives , publisher=Simpkin & Company, Limited , series=Hampshire Record Society ublications, year=1892 , url=https://books.google.com/books?id=swEMAAAAYAAJ&pg=PA497 , accessdate=May 18, 2016 , page=497]
[{{cite book , title=The Literary Gazette and Journal of the Belles Lettres, Arts, Sciences, &c , publisher=W.A. Scripps , year=1843 , url=https://books.google.com/books?id=M8ZLAAAAYAAJ&pg=PA823 , accessdate=May 18, 2016 , page=823]
Ancient dishes
Roman cuisine