potage
Sign in to savePottage or potage (, ; ) is a thick soup or stew made by boiling vegetables, grains, and, if available, meat or fish. It was a staple food for many centuries. The word pottage comes from the same Old French root as potage, which is a dish of more recent origin.
Key facts
- Food.name
- Pottage
- Food.image
- Potage lies pumpkin01n3200.jpg
- Food.caption
- A pumpkin potage soup.
- Food.type
- Soup, stew, or porridge
- Food.main_ingredient
- Vegetables, grains, meat or fish
via Wikipedia infobox
Article
16 sectionsContents
- Preparation
- Biblical references
- England
- France
- Early use of the term
- Potage in the "Classical Order" of table service
- Colonial America
- Spanish cuisine
- Nigeria
- Wales
- See also
- Notes, references, and sources
- Notes
- References
- Sources
- External links
Pottage or potage (, ; ) is a thick soup or stew made by boiling vegetables, grains, and, if available, meat or fish. It was a staple food for many centuries. The word pottage comes from the same Old French root as potage, which is a dish of more recent origin.
Pottage ordinarily consisted of various ingredients, sometimes those 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 poor people's diet throughout most of 9th to 17th-century Europe. The pottage that these people ate was much like modern-day soups. When wealthier people ate pottage, they would add more expensive ingredients such as meats.