[Sca-cooks] Help: Word Translation

Doc edoard at medievalcookery.com
Thu Jun 12 13:06:57 PDT 2008

--- euriol <euriol at ptd.net> wrote:

>  I'll be teaching a class in redacting recipes in
> the next couple of
> weeks, and the recipe I've chosen as an example is
> from Two Fifteenth
> Cookery Books.  
>  The recipe is:  
>  Guissell. (Note: Taken from Douce MS.) Take faire


>  I have found the translations into modern English
> online, however
> the word "Guissełł" itself is not translated.  


>  However, I'm concerned that translating it to
> "broth" is a bit
> misleading to the what this dish is. However, I'm
> not sure "stuffing"
> is appropriate either since it is not used to stuff
> anything with.  
>  Any suggestions?  

While it's useful to know the origin of the recipe
name, translating it would actually be a drawback. 
For example, calling a medieval blancmange recipe
"White Food" is technically accurate, but it would
distance the translated recipe from all the other
"blanc manger" recipes out there (see links below).

I would leave the name untranslated, and include a
brief discussion of the origin of the name.

- Doc

Iusselle (Liber cure cocorum)

81. Jusello with meat broth (Libre del Coch)

Iusshell (Two Fifteenth-Century Cookery-Books)

Jussell (Thomas Awkbarow's Recipes)

Jusselle (A Noble Boke off Cookry)

Jusshell (Forme of Cury)

To mak jusselle (A Noble Boke off Cookry)

XXI - FOR TO MAKE JUSSEL (Forme of Cury)


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