Jusselle was anancient[1]broth-based soup dish prepared using grated bread, eggs, sage andsaffron.[2][3][4] The ingredients were all boiled together in the broth.[2]
The dish is believed to have originated from the dishjuscellum inancient Roman cuisine, which was included inApicius,[2] a Roman recipe book that is believed to have been written in the late 4th or early 5th century. InLatin,juscellum orjuscullum is "adiminutive fromjus, broth orpottage",[5] and is also a late Latin diminutive word for 'soup'.[6] The Sicilian name for the dishsciusceddu is based upon the wordjuscellum.[a]
^Britain), Camden Society (Great; Britain), Royal Historical Society (Great (1842).Works of the Camden Society. Camden Society. p. 125. RetrievedMay 18, 2016.
