Pottage - Wikipedia Pottage or potage ( pɒˈ -, pəˈ - , French: [potaʒ] ⓘ; from Old French pottage 'food cooked in a pot') is a term for a thick soup or stew made by boiling vegetables, grains, and, if available, meat or fish
How To Make Medieval Pottage, Recipe Ingredients Making pottage was the simplest form of cooking and provided at least a reasonable meal for peasants in 12th century England Recipes for pottage essentially called for vegetables and stock to be cooked in an earthenware pot or cast-iron cauldron
Medieval Pottage Stew - Brand New Vegan This Medieval Pottage Stew is simply another name for a thick, rich, soup often made by Peasants during the Middle Ages Since peasants were poor, and couldn't afford meat, they used whatever vegetables and grains they could grow to make this soup, often served with a dark, crusty loaf of bread
Medieval Pottage - Recipes of Old Medieval pottage, or stew, was a staple in the diet of medieval Europeans, especially during the Middle Ages from the 5th to the 15th century Pottage was a versatile and nourishing dish that played a crucial role in the daily sustenance of both peasants and nobility
Simple Pottage recipe - mygut. life Pottage is literally medieval, consisting of thick soup or stew made by boiling vegetables and grains It has its heritage across Europe with the name Potage having French origins and listed in cookery books as early as 1390, although the name could be traced earlier the method of cooking would certainly be timeless
What is Pottage? - Spiegato Pottage was, as its name suggests, often cooked in a pot over an open fire When prepared by and eaten by the lower class, the main ingredient was usually water While boiling the water, they would add whatever other ingredients were available at the time
Medieval Split Pea Pottage Vegetable Soup Recipe This split pea pottage soup is a delicious thick hearty meal, perfect for the Winter months It's a Medieval England recipe using pantry staples, fresh vegetables, and delicious diced pancetta