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.

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.

Pottage was either thick or thin depending upon the ingredients available. Frumenty and morrews were types of thick pottage eaten mainly by wealthy people. Peasants, by contrast, generally ate thin pottage which was runny, less filling and less nutritious.

Sep 20, 2024 · Comforting pottage (medieval vegetable stew) that is both healthy & tasty! With affordable ingredients, this peasant stew is good for the wallet & body!

The meaning of POTTAGE is a thick soup of vegetables and often meat.

Mar 3, 2014 · A delicious pottage recipe using cabbage, leeks, herbs, onions and spices to give you a taste of medieval England and the life of the common people.

Jan 4, 2024 · 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.

Jul 13, 2020 · 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.

POTTAGE meaning: 1. a thick soup or stew (= meat or fish and vegetables, cooked slowly in a small amount of liquid…. Learn more.

May 16, 2024 · Pottage is an ancient type of stew. Once only food for peasants, pottage has inspired many modern dishes, including...