Medieval Parent Magazine – Pottage

 

Article – 101 Great Pottage Recipes

 

Literally from Old French for “food cooked in a pot.”  It was a thick soup or stew made with boiling grains, vegetables and spices. Definitely peasant food. The wealthier ones could maybe add meat or fish if you could procure some. It was a staple for many centuries. It could be kept over the fire for days, adding more to it when the level got too low, making it a dish that was constantly changing. It was typically boiled for several hours to break down the starches and make it safe for consumption. The consistency would be like primary-school paste. It could be thickened with milk, broth, mashed flowers or mashed fruit. If bread was available, it would be served with the pottage. Not exactly gourmet cuisine, but it would keep you alive. And some had no other choice.

 

 

 Basic Recipe – as many of the following as you could get your hands on

 

Carrots

Parsnips

Turnips

Onions

Leeks

Mushrooms

Green beans

Grains like oats or barley

Any meat, if you’re lucky enough to have some

Enough water to cook it all down. Add more water if you want to stretch the recipe.

 

Possible seasonings:

Rosemary, thyme, parsley, sage, pepper, salt