In Which I make the dish Jusshell

So then today I was looking at Forme of Cury and I came across this recipe that looked decidedly interesting.  It was called Jusshell.  It seemed an odd name for a dish but it seemed easy enough and I had the end of a bread loaf that needed using.  So I set to work whipping this up! Huzzah! 

Jushell
Take brede grated and ayrenn and swyge it togydre. Do therto safroun, sawge and salt.  And cast broth therto. Boile it. And when it is boiled alye it up with yolks of ayrenn and do therto salt and messe it forth and lay theron sugar and powdour gyngur.

So this is basically a bread pudding cooked over heat and topped with sugar and ginger.

Here's what I used
3 sliced bread, toasted
one egg
1 cup of chicken broth
couple of pinches of thyme
salt
two egg yolks
a mix of powdered ginger and sugar

I started by using a cheese grater and grating the toasted bread(sounds odd but it worked well). I added the thyme and a pinch of salt as I don't have any sage.   Then I mixed one egg with the bread crumbs and put it in a pan with the broth and stirred it with a whisk and cooked it on medium heat while I brought it up to the boil.   Then I added the egg yolks and stirred it over the heat for the next thirty seconds or so till it started boiling again then I took it off the heat and messed it forth!  I sprinkled it with the sugar and ginger mix and gave it a taste :)

The texture was nice, it was smooth and creamy.  The flavor was, like the name of the recipe, interesting.  I can't say I cared for the flavor.   It was like a savory bready pudding.  I did like the flavor that came from toasting the bread.   It had an oddish sort of aftertaste as well but that could be because the thyme I used expired three years ago.   I don't think I would ever make this for the flavor myself.  Maybe it would make a big difference using sage and the saffron as the recipe calls for (saffron is expensive!) but I don't think it would have made it into something I really raved over or anything.    It was great for the experience of making, but the eating it? Not so much, after hubby and I had a decent taste apiece the rest of the batch sits uneaten on the table and I'm planning on chucking it later when my achy butt gets to the dishes.   I didn't make this a part of a meal, it was an extracurricular recipe :)

Here's a pic of the finished product. It kind of looks like a dish a dish of blech.

Many thanks for reading my humble blog and farewell to thee till anon and I messe forth another medieval recipe!