Pottage
Pottage
Pottage (/ˈpɒtɪdʒ/) is a term used in historical contexts to refer to a type of thick soup or stew made by boiling vegetables, grains, and, if available, meat or fish.
Etymology
The term 'pottage' originates from the Old French word 'potage', which means 'soup'. This, in turn, is derived from 'pot', a term for a container used for cooking.
History
Pottage was a staple food in the Middle Ages, especially for peasants. It was typically prepared in a large pot that was kept over the fire for several days, with new ingredients added as they became available. The pottage was eaten directly from the pot, hence the name.
Ingredients
The ingredients of pottage varied greatly depending on the region and the season. Common ingredients included cabbage, leek, onion, garlic, peas, beans, and barley. If meat was available, it was often added to the pottage.
Related Terms
- Soup: A liquid dish, typically made by boiling meat, fish, or vegetables, etc., in stock or water.
- Stew: A dish of meat and vegetables cooked slowly in liquid in a closed dish or pan.
- Broth: A soup consisting of meat or vegetable chunks, and often rice, cooked in stock.
- Gruel: A thin liquid food of oatmeal or other meal boiled in milk or water.
External links
- Medical encyclopedia article on Pottage
- Wikipedia's article - Pottage
This WikiMD dictionary article is a stub. You can help make it a full article.
Languages: - East Asian
中文,
日本,
한국어,
South Asian
हिन्दी,
Urdu,
বাংলা,
తెలుగు,
தமிழ்,
ಕನ್ನಡ,
Southeast Asian
Indonesian,
Vietnamese,
Thai,
မြန်မာဘာသာ,
European
español,
Deutsch,
français,
русский,
português do Brasil,
Italian,
polski