Jump to navigation Jump to search For the bridge player, see Julian Pottage. This article needs additional citations for verification. Please help improve this article by adding citations to reliable sources. Potage de borscht instant pot de terre à la truffe.
Pottage ordinarily consisted of various ingredients easily available to peasants. It could be kept over the fire for a period of days, during which time some of it could be eaten, and more ingredients added. The result was a dish that was constantly changing. Pottage consistently remained a staple of the poor’s diet throughout most of 9th to 17th-century Europe. It was often served, when possible, with bread. Pottage had long been a staple of the English diet.
During the Middle Ages it was usually made with wheat, barley, rye, or oats. Frumenty was a pottage made with fresh cleaned wheat grain that was boiled until it burst, allowed to cool, then boiled with broth and either cow milk or almond milk, and thickened with egg yolk and flavored with sugar and spices. The earliest known cookery manuscript in the English language, The Forme of Cury, written by the court chefs of King Richard II in 1390, contains several potage recipes including one made from cabbage, ham, onions and leeks. Potage has its origins in the medieval cuisine of northern France and increased in popularity from the High Middle Ages onward.
A course in a medieval feast often began with one or two potages, which would be followed by roasted meats. European cottage gardens often contained a variety of crops grown together. These were called potage gardens by the French, as the harvest from that garden was used to make potage. Native American cuisine also had a similar dish, but it was made with maize rather than the traditional European grain varieties. In the cuisine of New England, pottage began as boiled grain, vegetables, seasonings and meat, fowl or fish.
In Nigeria the words pottage and porridge are synonymous, and such foods are consumed as a main meal. This is similar to the Welsh cawl, which is a broth, soup or stew often cooked on and off for days at a time over the fire in a traditional inglenook. The Oxford Companion to Food, p. How To Be A Tudor: A Dawn-to-Dusk Guide to Everyday Life, Ruth Goodman, Penguin Books, 2016, p. The Forme of cury – Pygg in sawse sawge”.
Note: More information about The Master Books of Soups from: Google Books and Internet Archive. From puritanical to pleasurable: Potage not as challenging or exotic as it sounds. Q and A on the grammar of food, usage and Nigerian English”. Lexico UK English Dictionary UK English Dictionary.
Northern Hospitality: Cooking by the Book in New England. 00743 11 40 C 11 55. 007431 69 40 69 C 47. Quick and easy recipes to help busy people eat real food. Labor Day Recipes We love planning our holiday menus well in advance.