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Pottage

Pottage is a thick soup or stew that originated in medieval Europe, typically prepared by boiling a mixture of vegetables, grains, legumes, and occasionally meat or fish in a single pot, serving as a versatile and nourishing staple dish for centuries.^[1]^[2] It was especially prominent in the diets of peasants and lower classes in Britain and northern Europe from the Middle Ages through the early modern period, often cooked slowly over an open hearth to create a hearty, one-pot meal using locally available ingredients.^[1]^[3] Historically, pottage reflected the resource constraints and agricultural realities of medieval society, with common ingredients including oats, barley, peas, cabbage, leeks, onions, and herbs, simmered in water, broth, or milk to form a porridge-like consistency.^[1]^[3] For those observing Christian fasting rules, variations excluded meat on "fysshe" days, substituting fish like cod or salmon, thickened with ground almonds, rice flour, or oatmeal, and sometimes flavored with spices such as ginger, saffron, or salt.^[2]^[3] Wealthier households might enhance it with more meat, dairy, or imported spices, distinguishing it from the simpler peasant versions, while texts like Andrew Boorde's Dietary of Health (1542) praised its restorative qualities for health and comfort.^[1] The dish's significance extended beyond sustenance, embodying cultural and social norms; it was a daily mainstay for the lower classes before the Black Death, often paired with bread, and adapted across regions, such as in Polish or Irish cuisines with local vegetables like colewort.^[3] By the 16th century, the term began to evolve or be supplanted by "soup" under French influence, though pottage remained a symbol of simplicity and resilience in historical accounts of medieval life.^[1]

Definition and Etymology

Definition

Pottage is a thick soup, stew, or porridge created through the prolonged boiling of ingredients such as vegetables, grains, and occasionally meat or fish, yielding a homogeneous, hearty mixture that was cooked in a single pot.^[2]^[4] This dish formed a staple food for the lower classes in medieval Europe, particularly in England and northern regions, from the Middle Ages through the early modern period (roughly the 9th to 17th centuries), offering an affordable and sustaining option based on seasonal and local produce to meet daily nutritional needs.^[5]^[4]^[3] Over centuries, pottage evolved from a basic peasant fare into more refined modern soups, as cooking techniques and ingredients became more varied and sophisticated.^[6] It differs from thinner broths, which emphasize a higher liquid content with less thickness and substance, and from porridges, which focus primarily on grains without incorporating vegetables for added variety and nutrition.^[6]^[4]

Etymology

The word pottage derives from the Old French term potage, which literally denoted "something put into a pot" or "food cooked in a pot," reflecting its association with simple boiled preparations.^[7] This Old French noun, in turn, combines pot (pot), borrowed into French from Vulgar Latin pottus, with the suffix -age, indicating the contents or product of an action, a common formative element in medieval Romance languages for denoting substances or results.^[8] The term emerged in the 12th century amid the development of French culinary vocabulary tied to household cooking vessels.^[9] Pottage entered Middle English around the early 13th century, with the earliest recorded use appearing circa 1225 in the devotional text Ancrene Riwle, where it referred broadly to any dish boiled or stewed in a pot.^[10] Initially, the word encompassed a wide range of potted foods, from vegetable-based mixtures to meat-inclusive broths, mirroring the versatile, everyday nature of pot cooking in medieval households.^[11] By the late Middle English period, its usage had solidified in texts like Chaucer's works, consistently denoting thick, hearty preparations rather than thin liquids.^[7] In modern French, the cognate potage retains a similar root but evolved to signify a more refined, strained soup, often pureed and elegant, distinct from the coarser historical pottage.^[12] This distinction carried into English, where potage appeared as a later borrowing in the 1560s, borrowed directly from contemporary French to describe sophisticated broths in Renaissance cuisine, while pottage persisted for the traditional, unstrained thick stew.^[13] Over centuries, pottage's semantic shift from a general "potted dish" in medieval literature to a specific term for vegetable-heavy stews underscores the influence of evolving cooking practices and linguistic borrowing across Anglo-Norman and continental traditions.^[11]

Historical Significance

Biblical References

In the Book of Genesis, pottage is prominently featured in the narrative of Jacob and Esau, where Esau, returning famished from the field, encounters his brother cooking a red lentil stew and demands a portion. Overcome by hunger, Esau agrees to sell his birthright—the privileges of the firstborn, including a double inheritance and leadership of the family—for the meal, an act described as despising his birthright due to its focus on immediate gratification over long-term spiritual and familial inheritance.^[14] This transaction underscores themes of impulsivity driven by physical need, with Esau's nickname "Edom," meaning "red," etymologically linked to the stew's color, symbolizing his descendants' identity and the consequences of prioritizing temporal desires.^[14] Another key biblical reference appears in 2 Kings, during a time of famine when Elisha visits the sons of the prophets in Gilgal and instructs them to prepare pottage from available ingredients. One gatherer mistakenly adds wild gourds—likely toxic plants such as Citrullus colocynthis, known for causing gastrointestinal distress—to the pot, rendering the stew poisonous and prompting cries of "death in the pot." Elisha miraculously purifies it by adding flour, allowing the group to eat without harm, an intervention that highlights divine provision amid scarcity and echoes earlier miracles like the salting of Jericho's waters. In Jewish and Christian traditions, these accounts carry metaphorical weight: Esau's sale of the birthright serves as a cautionary tale against temptation, illustrating the folly of trading eternal blessings for fleeting satisfaction, as Esau is portrayed as mocking the birthright's value and rejecting priestly responsibilities.^[15]^[16] Similarly, Elisha's purification symbolizes God's redemptive power over peril, providing nourishment and safety to the faithful.^[17] Lentil pottage, a staple in ancient Near Eastern diets, represented simple, accessible sustenance from legumes cultivated widely in the region, emphasizing humility and reliance on basic provisions in biblical contexts.^[18]

Medieval and Early Modern Development

During the Middle Ages, pottage emerged as a fundamental staple in the diets of European peasants, particularly from the 9th to the 15th centuries, owing to its straightforward preparation using locally available grains, vegetables, and minimal resources. Typically consisting of boiled cereals like barley, oats, or peas combined with seasonal produce such as leeks, cabbage, and onions, it provided essential calories and nutrition in agrarian societies where bread alone was insufficient. Archaeological evidence from sites like West Cotton in Northamptonshire reveals that pottages often incorporated small amounts of meat, such as beef or mutton, reflecting opportunistic use of livestock byproducts. This dish's simplicity made it ideal for rural households, where it was cooked slowly in cauldrons or ceramic pots suspended over open hearth fires, allowing families to maintain a perpetual pot for daily sustenance.^[19]^[20]^[21] Social distinctions in pottage consumption were pronounced, underscoring the era's class hierarchies. For the lower classes, including laborers and servants, pottage remained a basic, unadorned mixture of grains and vegetables, often seasoned only with herbs and regarded as a lowly food suitable for the hearth rather than the high table. In contrast, among the nobility and wealthier households, pottages were elevated through enrichments like meat stocks, dairy, and imported spices such as saffron or pepper, transforming them into more palatable and status-symbolizing dishes served in multi-course feasts. Maintenance agreements and household accounts from late medieval England indicate that while peasants received allowances primarily for coarse "pottage corn" (oats and peas), elites allocated resources for refined variants, highlighting pottage's role in dietary stratification.^[20]^[22] By the 16th and 17th centuries, pottage began transitioning into more formalized preparations, influencing emerging conventions of structured dining across Europe as printed cookbooks proliferated. This evolution reflected broader socioeconomic shifts, including increased access to ingredients post-Black Death and the Renaissance emphasis on culinary presentation. Early examples appear in influential manuscripts like Le Viandier (c. 1300), a French culinary text attributed to Taillevent, which dedicates a section to "potages lyans" (thickened pottages) with twenty-seven recipes incorporating thickened broths, meats, and aromatics for noble tables. Similarly, the English The Forme of Cury (1390), compiled for King Richard II, includes pottage recipes such as frumenty—a wheat-based dish boiled with milk or broth—demonstrating its adaptation for courtly settings while retaining peasant roots. These texts mark pottage's shift from everyday survival food to a versatile element in sophisticated meals, paving the way for its refinement into modern stews and soups.^[21]

Preparation

Methods

Pottage preparation centers on prolonged boiling in a large pot or cauldron, typically suspended over an open hearth fire, lasting several hours to soften tough ingredients and break down starches into a thick, homogeneous consistency resembling porridge or stew.^[23] This simmering technique, common across medieval Europe, allowed for efficient use of limited fuel and heat sources in household settings.^[23] The method employs a one-pot approach, where water or stock is first brought to a boil before ingredients like grains, legumes, and vegetables are added sequentially to layer flavors and ensure even cooking.^[23] Regular stirring with wooden spoons or ladles prevents scorching at the pot's base, particularly over direct flames.^[23] Once ready, pottage is served directly from the vessel, often sopped up with bread to thicken the broth further and utilize every portion.^[23] This boiling process also addresses safety concerns by rendering potentially toxic wild plants edible through the denaturation of harmful compounds, a practice rooted in ancient cooking traditions.^[24] In pre-refrigeration eras, the extended cooking killed pathogens and extended the dish's shelf life, making it a practical staple for preservation without advanced storage.^[23]

Ingredients

Pottage, a staple dish in medieval and early modern diets, primarily consisted of grains such as oats and barley, which formed the base due to their affordability and availability among peasants.^[25] These grains were often combined with legumes like peas, beans, and vetches to create a thick, nourishing mixture, providing essential carbohydrates and protein.^[25] Vegetables including leeks, onions, garlic, cabbage, turnips, and parsnips were commonly added for flavor and bulk, sourced from small household gardens or local fields.^[5] The foundational liquid was typically water, though stock from boiled bones or vegetables served as a simple broth in some preparations.^[23] Optional additions varied by socioeconomic status and seasonal availability, with poorer households incorporating meat scraps such as pork or bacon rinds for umami, while fish like herring appeared on fast days.^[23] Herbs like parsley, sage, and mint enhanced flavor without cost, and foragers often substituted wild greens such as nettles or dandelions during lean times.^[23] Wealthier variations might include richer stocks or small amounts of mutton, but the core remained plant-based to stretch limited resources.^[25] Nutritionally, pottage derived its sustenance from high carbohydrate content in grains and fiber from legumes and vegetables, offering a filling meal that supported labor-intensive lifestyles.^[5] Over time, its composition evolved from reliance on foraged wild plants in early periods to more consistent use of cultivated grains, legumes, and garden vegetables by the late Middle Ages, reflecting agricultural advancements and dietary standardization.^[25]

Regional Variations

England

In England, pottage served as a fundamental staple in the diet from Anglo-Saxon times onward, forming the basis of daily meals for peasants who simmered available grains, vegetables, and occasional meat in a single cauldron over the hearth. This simple, versatile dish, often made from barley, oats, leeks, and wild herbs, provided essential sustenance amid limited resources and seasonal availability. Archaeological and textual evidence from early medieval sites indicates that such pottages were a primary food source, supplemented by bread and ale, reflecting the agrarian lifestyle of the period.^[26]^[27] By the late medieval era, pottage remained prevalent across social strata, though its composition varied by class; laborers consumed the plainest versions reliant on legumes and roots, while higher classes incorporated meat and spices. The Forme of Cury (c. 1390), compiled by the master cooks of King Richard II, includes recipes exemplifying this, such as "Caboches in Potage," which quarters cabbage and boils it in broth with minced onions and sliced white leeks, seasoned with saffron and salt. Other entries feature ham or pork alongside onions and leeks, as in pork-based stews, highlighting pottage's adaptability. Frequently thickened with bread crumbs to enhance texture and utilize leftovers, it underscored the dish's role in household economy and nutrition for all ranks.^[28]^[5]^[29] Pottage's dominance waned in the 16th century amid agricultural transformations, including the enclosure movements that restricted access to common lands and wild greens essential for its preparation, leading to a loss of traditional foraging ingredients. The introduction of the potato from the Americas around the late 1500s further diversified diets, offering a more reliable, calorie-dense crop that gradually supplanted grain-based stews in rural households and enabled varied cooking. These shifts contributed to broader dietary evolution, reducing pottage to occasional fare as economic and culinary practices modernized.^[30]^[31]

France

In early medieval French cuisine, potage emerged as a versatile dish documented in key culinary texts. The Le Viandier, attributed to Taillevent and dating to around 1300, features numerous recipes for potages, organized by consistency—ranging from thin broths to thicker purees—and enhanced with spices such as ginger, cinnamon, and cloves to suit noble palates. These preparations often combined vegetables, grains, and meats, reflecting the era's emphasis on balanced humoral qualities in food. Later, the Le Ménagier de Paris (1393), a household manual for an affluent Parisian couple, expands on potage variations, including pulse-based versions like strained peas cooked in bacon water on meat days or with onions on fish days, as well as old beans simmered in meat stock. Rice preparations appear as well, such as rice cooked in cow's milk with saffron and beef fat for meat days, or pureed and thickened with ground almonds for fish days; meat-inclusive options like hare or coney soups, boiled with wine, verjuice, and spices, further illustrate the dish's adaptability to dietary and seasonal constraints.^[32]^[33] By the 16th and 17th centuries, potage had solidified its role in the structured service of classical French meals, typically appearing as the opening course in multi-course banquets to stimulate the appetite. This placement aligned with the era's evolving haute cuisine, influenced by courtly etiquette under figures like Catherine de' Medici and Louis XIV, where potage encompassed clear broths, velvety vegetable purees (such as those of leeks or peas), and lighter fish-based versions on lean days observed during religious fasts. Recipes from this period, as in François Pierre La Varenne's Le Cuisinier françois (1651), emphasize refined techniques like straining for smoothness and incorporating luxurious additions like almond milk or truffles, elevating potage beyond mere sustenance.^[34] Unlike the denser, unstrained English pottage associated with rustic hearths, French potage was generally more liquid and refined, often passed through sieves to achieve an elegant texture suitable for aristocratic tables. This distinction arose from courtly influences, where potage symbolized sophistication and was tailored to impress through subtle flavors and presentation, as seen in banquet records from the Valois and Bourbon courts.^[23]^[35]

Spain

In medieval Spanish cuisine, particularly in the Moorish-influenced Andalusian region, pottage-like dishes formed a central part of two-course feast structures, where the first course typically featured thick stews or grain-based preparations served before roasted meats in the second course. These included rice or noodle pottages often topped with cheese, such as the tajine with cheese from the 13th-century Anonymous Andalusian Cookbook, which combined soft cheese, eggs, and spices with fried birds or pigeons, baked until browned to create a creamy, layered dish. Meat stews, like the royal Sanhâji, incorporated beef, sheep, chickens, and meatballs simmered in oil, vinegar, and spices, reflecting the elaborate preparations for noble feasts.^[36] Fish-day variations, observed during religious fasts, adapted these stews to exclude meat, using spinach or greens with almond milk and grains; for instance, tharîda with lamb and spinach could be modified by substituting fish, as seen in the cookbook's fish tharîd recipe featuring fish cooked with spices, vinegar, cilantro juice, oil, and pine nuts. Almond milk, derived from ground almonds strained into a liquid, was a staple non-dairy thickener introduced through Islamic culinary practices, allowing for creamy textures in grain dishes like rice or itriyya (noodles) boiled in broth with butter and spices.^[36] Moorish and Jewish traditions profoundly shaped these preparations, emphasizing pulses, vegetables, and nuts due to agricultural innovations in Al-Andalus and dietary restrictions. Pulses like garbanzos (chickpeas) featured prominently in stews such as tharîda of lamb with garbanzos, where soaked chickpeas were added to boiled meat with orach greens, fresh cheese, and eggs, then sprinkled with pepper and cinnamon. Vegetables like spinach, turnips, and onions, combined with nuts such as almonds and walnuts, appeared in dishes like the dish of olives, which boiled partridge or fish with Swiss chard, cheese, olives, and meatballs, topped with eggs. The olla, an early precursor to later stews, integrated these elements in simple, slow-simmered pots of legumes and vegetables, often without meat to align with Jewish Sabbath or Moorish customs.^[36]^[37] These medieval forms evolved into broader Iberian stews, particularly potajes associated with Lent, where meatless versions using chickpeas, cod, and spinach persisted as fasting dishes. Potaje de vigilia, rooted in medieval monastic discipline and Al-Andalus cultivation of chickpeas, became a Good Friday staple by the late Middle Ages, incorporating desalinated salted cod—a 15th-century import via North Atlantic trade—with onions, garlic, paprika, and leafy greens like spinach or Swiss chard, simmered to layer flavors in ritual observance. This integration highlights the enduring regional ties, transforming Moorish pulse-based pottages into Christian Lenten potajes that balanced restraint with nutritional resilience.^[38]^[37]

Colonial America

In the early American colonies, particularly in New England, pottage served as a foundational dish that bridged European culinary traditions with Indigenous practices, adapting to the harsh realities of settlement. European settlers arrived with recipes for simple grain- and vegetable-based stews, but the scarcity of familiar ingredients like wheat prompted rapid incorporation of local staples introduced by Native American communities, such as the Wampanoag and other northeastern tribes. This fusion created resilient, nutrient-dense meals essential for survival in an unfamiliar environment.^[39] A key Native influence was succotash, a brothy, long-simmered pottage primarily composed of dried corn and beans, often enriched with venison, fish, or squash to form a complete protein source from the Indigenous "Three Sisters" intercropping system of corn, beans, and squash. The crops central to succotash were documented by explorer Samuel de Champlain in 1605, while the dish itself is noted in Jesuit Relations in 1639; succotash was adopted by starving colonists, including the Pilgrims at Plymouth, as a lifesaving staple during the harsh winters of the 1620s when European provisions failed. This dish not only provided sustenance but also exemplified the nutritional synergy of Indigenous agriculture, helping settlers endure food shortages by utilizing abundant, preservable local produce.^[40]^[41] European adaptations further transformed pottage in New England, evolving it into regional specialties like fish or clam chowders and baked beans, which incorporated abundant seafood, wild game, and native vegetables such as squash alongside imported molasses and salt pork. Chowders emerged as layered fish stews in shipboard traditions by the mid-18th century, with the first printed American recipe appearing in the 1751 Boston Evening Post, reflecting a shift from English pottages to creamier, potato-inclusive versions using local clams and cod for coastal communities facing protein scarcity. Similarly, baked beans derived from medieval English bean-and-bacon pottages brought by 17th-century Puritans, slow-cooked overnight in bean pots with maple syrup or molasses substitutes for venison, becoming a Sabbath-preparable staple that sustained families through lean times with minimal fuel.^[42]^[43]^[44] The historical role of pottage in colonial America was pivotal during periods of acute food shortages, as recorded in 17th- and early 18th-century settler journals and accounts, where it represented both ingenuity and cultural exchange amid famine threats like the "Starving Time" at Jamestown in 1609–1610 and Plymouth's early winters. These simple, one-pot meals from a communal stew pot—often featuring pork, corn, and available roots—allowed poor families to stretch limited resources, fostering resilience in the face of crop failures and supply disruptions until more stable agriculture took hold.^[39]^[40]

Wales

In Welsh culinary traditions, pottage manifested as a staple one-pot dish from medieval times, adapted to the rural, upland landscape where grain-based stews were common due to unreliable wheat supplies. These early pottages relied on local produce, prominently featuring leeks, which have served as a national symbol of Wales since at least the 7th century, tied to legends of soldiers wearing them in battle for identification. Leeks, alongside other hardy vegetables, provided essential nutrition in a diet shaped by farming communities and seasonal availability.^[45]^[46]^[47] A distinctive evolution of pottage in Wales is cawl, a hearty broth or stew considered akin to the national dish, prepared by simmering lamb or mutton with potatoes, leeks, carrots, swedes, and cabbage in a single pot for several hours to develop rich flavors. Originating in the Middle Ages or earlier, cawl links directly to pottage traditions as a liquid stew, emphasizing affordable, peasant-style cooking with whatever meat and vegetables were on hand. The dish is often left to cool and reheated over subsequent days, enhancing its taste and allowing it to serve multiple meals in resource-scarce households.^[47] Cawl's cultural persistence endures as a comforting staple in Welsh farming communities, frequently prepared in vegetarian forms using only vegetables and herbs or incorporating mutton for heartier versions. It symbolizes simplicity and sustainability, remaining a winter essential in homes and a marker of Welsh identity through initiatives promoting traditional, seasonal cooking.^[47]^[45]

Nigeria

In Nigerian cuisine, particularly in the southern regions, pottage manifests as yam-based dishes central to daily meals and celebrations. Known as Asaro among the Yoruba people and Ji Agworoagwo among the Igbo, it features chunks of white or puna yam boiled until tender and simmered in a blend of palm oil, peppers, tomatoes, onions, and vegetables like ugu leaves (fluted pumpkin leaves), often enriched with fish, crayfish, or meat for added flavor and sustenance. The yam's inherent starch naturally thickens the mixture, creating a hearty, one-pot porridge without additional binders.^[48]^[49]^[50] These dishes hold deep cultural significance in southern Nigeria, especially within Yoruba and Igbo communities, where yams symbolize prosperity, fertility, and agricultural heritage. Asaro and Ji Agworoagwo are commonly prepared for family gatherings, communal events, and festivals such as the New Yam Festival (Iwa Ji for Yoruba and Iri Ji for Igbo), which honor the yam harvest through rituals and shared meals that reinforce social bonds and gratitude for bountiful yields.^[51]^[52] Today, yam pottage endures as a versatile staple, typically served with proteins like smoked fish or beef to balance its vegetarian base, mirroring Nigeria's agricultural plenty in tubers and seafood. Variations occasionally substitute or blend in plantains or cassava for texture and availability, adapting to modern household preferences while preserving traditional essence.^[50]^[48]

Modern Relevance

Nutritional Aspects

Pottage derives much of its nutritional value from its base of grains and legumes, which are rich in complex carbohydrates that supply sustained energy essential for the physically demanding lifestyles of historical consumers. These components, including barley, oats, and peas, also contribute significant dietary fiber, which aids digestion by facilitating gut motility and supporting overall gastrointestinal health. The protein content in pottage is variable and predominantly plant-based, sourced from legumes such as peas and lentils that provide essential amino acids, particularly when paired with grains to form complementary proteins; occasional inclusions of meat or fish further enhanced protein quality in times of abundance. Vegetables incorporated into pottage, such as leeks and greens, deliver key vitamins, with leeks offering notable amounts of vitamin C to bolster immune function and prevent conditions like scurvy.^[53]^[54] Historically, pottage served as a vital safeguard against malnutrition during periods of food scarcity, leveraging diverse local ingredients to deliver balanced sustenance amid environmental and economic challenges. From a modern perspective, its inherently low-fat profile—around 2 grams per serving in some recreations—and adaptability allow it to align with various dietary preferences, including vegan and gluten-free options, promoting its revival as a nutrient-dense, heart-healthy meal.^[55]

Contemporary Uses

In contemporary cooking, pottage has experienced a revival through historical reenactments and the farm-to-table movement, where it is prepared with locally sourced, seasonal ingredients to highlight sustainable practices and connect diners to pre-industrial foodways.^[56] This adaptation emphasizes the dish's original versatility, allowing modern cooks to incorporate grains like barley or lentils, root vegetables such as carrots and leeks, and herbs for flavor, often simmered in a single pot to minimize waste.^[56] Global fusions have integrated pottage into diverse cuisines, particularly vegan and slow-cooker preparations that align with plant-based diets and convenience cooking. For instance, vegan versions feature root vegetables, kale, beans, lentils, barley, and oats thickened with oatmeal, providing a hearty, meat-free meal that echoes medieval peasant stews while fitting modern nutritional preferences.^[55] Similarly, a vegan medieval pottage stew uses parsnips, mushrooms, cabbage, and rolled oats in vegetable broth, simmered for depth and served with crusty bread, demonstrating its ease in everyday meal planning.^[57] In diaspora communities, Nigerian yam pottage—known as asaro or ji agworoagwo—has been adapted for global audiences, with recipes boiling cubed yams alongside peppers, onions, and palm oil, sometimes incorporating smoked fish or greens for authenticity.^[58] A vegan iteration by Nigerian chef Duchess Nena swaps traditional elements for amaranth greens and stock cubes, promoting plant-based West African traditions in urban settings like London.^[49] The perpetual stew variant of pottage, continuously replenished over days or weeks, has captured attention in modern culture, especially among Gen Z, as a low-effort, collaborative method that reduces food waste and fosters community sharing.^[59] This trend, which continued into 2025 with discussions on social media and events like communal pots in Brooklyn, has also prompted conversations about food safety, including risks of foodborne illness like botulism and tips for safe preparation such as periodic refreshing of the base.^[59]^[60] Culturally, pottage influences literature and media as a symbol of humble, one-pot nourishment, often referenced in fantasy novels and historical fiction to evoke medieval peasant life, while health trends post-20th century promote its straightforward preparation for stress-free, nutrient-dense meals.^[61] Its appeal lies in minimal cleanup and resource efficiency, aligning with broader movements toward healthy, uncomplicated eating.^[62]

References

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Aug 26, 2015 · The forme of cury is a roll of ancient English cookery compiled around A.D. 1390 by King Richard II's master-cooks, and edited by Samuel Pegge.
[29]
Did the Peasants Really Starve in Medieval England? - ResearchGate
Dyer indicated that "the peasants subsisted on a basic, cereal-based diet of bread, pottage and ale", so the risk of caries would appear to be quite low. 51 ...
[30]
https://www.victorianweb.org/science/health/why2.html
[31]
How the Potato Changed the World - Smithsonian Magazine
Brought to Europe from the New World by Spanish explorers, the lowly potato gave rise to modern industrial agriculture.
[32]
The Viandier of Taillevent - University of Ottawa Press
The texts of the 220 recipes are in their original French and a complete English translation is provided. Variants between the four manuscripts represent more ...Missing: potage | Show results with:potage
[33]
Le Menagier de Paris (c)Janet Hinson, translator - David D. Friedman
RICE for a meat day. Pick it over and wash in two or three changes of hot water, and put to dry on the fire, then add boiling cow's milk, and grind up ...Missing: pulses | Show results with:pulses
[34]
history notes--soup - The Food Timeline
Soup's history is as old as cooking, evolving from combining ingredients. It was prescribed for invalids, and the word derives from 'sop' (bread soaked in ...
[35]
A HISTORY OF FRENCH COURSES: Soups/pottages
Aug 4, 2019 · In modern French, soup, as a mainly liquid and usually hot dish, is known both as soupe and potage. The first term originally applied to a piece ...
[36]
None
Below is a merged summary of pottage-like stews from the Anonymous Andalusian Cookbook (13th century), consolidating all information from the provided segments into a dense, organized format. To maximize detail while maintaining clarity, I’ll use a combination of narrative text and a CSV-style table for the recipes. The response retains all mentioned recipes, ingredients, methods, and useful URLs, ensuring no information is lost.
[37]
(PDF) Searching for the Pre-Expulsion Foods of Spain - Academia.edu
... nuts fresh, or stews were safe for any Spaniard to eat. Alicia Riós sums up dried and ground into bread flour. In 12th- and 13th-Century that Spanish ...Missing: pulses | Show results with:pulses
[38]
Potaje de Vigilia: A Dish of Restraint and Resilience in Spanish Holy ...
Apr 16, 2025 · The potaje's history is rooted in medieval subsistence and monastic discipline. ... During the medieval period, Christian fasting norms prohibited ...
[39]
Colonial America and 17th & 18th century France - Food Timeline
Salting, smoking and potting were most often used for meats; pickling, drying, and cold (basement/root cellar) storage for eggs, vegetables, and fruits.
[40]
Historical Indigenous Food Preparation Using Produce of the Three ...
Mar 3, 2021 · Green corn soup or succotash [8,51] made from corn that was not quite ripe, the kernels of which had been roasted, dried, and stored with beans, ...<|control11|><|separator|>
[41]
Yes, Succotash Has a Luxurious Side - The New York Times
Aug 14, 2015 · We have 17th-century Native Americans to thank for it; they introduced the stew to the struggling colonial immigrants. Composed of ...
[42]
Chowder Once Had No Milk, No Potatoes—and No Clams
May 16, 2023 · Scholars have long speculated that chowder didn't originate in New England at all. But both the name and ingredients give clues about how it may ...
[43]
Boston Baked Beans: A Case Study in Culinary Tradition
May 25, 2020 · The baked beans we enjoy today are a direct descendent from an English bean-and-bacon pottage dish originally from the middle ages. 17th century ...
[44]
How Did Boston Baked Beans Get Their Name? - Mental Floss
Sep 5, 2025 · Boston baked beans trace their lineage back to medieval Europe, where bean-and-bacon pottages kept villagers full through long winters. When ...
[45]
Welsh food is potted social history - New Statesman
Feb 28, 2024 · While most early-modern communities were fuelled by different versions of grain-based stews known as pottage, the Welsh cawl was a strictly ...<|control11|><|separator|>
[46]
The Leek - National Emblem of Wales and the Welsh - Historic UK
During Elizabethan times, Shakespeare refers to the custom of wearing a leek as an “ancient tradition”, and his character Henry V tells Fluellen that he is ...
[47]
For the love of Cawl | Sustainable Food Trust
Feb 14, 2024 · Cawl is a Welsh stew, a traditional, hearty, and affordable dish with origins in the Middle Ages, often including leeks and other green ...
[48]
Yam pottage/Yam Porridge (Asaro recipe) - Chef Lola's Kitchen
Rating 4.9 (21) · 55 minJun 17, 2022 · Asaro, or Yam pottage, is a yam dish made with boiled Puna yam, peppers, tomatoes, onions, palm oil, and seasoning, common in Yoruba-speaking ...How Is Asaro Made? · How To Make Yam Porridge · Frequently Asked Questions
[49]
JI AGWOROAGWO (YAM POTTAGE) - Made In Hackney
JI AGWOROAGWO is a yam pottage made with yams, palm oil, peppers, onions, stock, and amaranth greens. The yam is cooked, then amaranth greens are added.
[50]
Asaro (Nigerian Yam Porridge) - Worldly Treat
Rating 5.0 (37) · 32 minJan 25, 2023 · Yam porridge/Yam pottage, or Asaro as the Yoruba people of Nigeria call it, is a delicious savory dish. It is made with white yam tubers, ...Ingredient List · Step-By-Step Instructions · Asaro (nigerian Yam...
[51]
The ancient lore of the humble Nigerian yam - BBC
Aug 11, 2024 · Delicious, nutritious yam is revered by Nigerians worldwide in festivals and cultural rites. But its legacy is evolving; today's Nigerian ...
[52]
Homegrown: Yam's Significance in Nigeria - Resonate.travel
yam's special importance in Igbo ...
[53]
Leeks - SNAP-Ed Connection - USDA
Vitamin A, 8 mcg RAE. Vitamin C, 12 mg. Vitamin D, 0 mcg. N/A - data is not available. Note: only nutrients that are available will show on this display. If you ...
[54]
Fooles and Fricassees: Food in Shakespeare's England - Folgerpedia
### Summary of Pottage in Shakespeare's England
[55]
Medieval Potage Stew - Traditional Plant-Based Cooking
Rating 5.0 (2) · 1 hrOct 27, 2020 · This British Medieval Inspired Potage Stew is based on medieval peasant stews. Our version is packed with root vegetables, kale, beans, lentils, barley and oatsMissing: Le Ménagier 1393
[56]
✍ Rediscovering Pottage: Bringing the Flavors of the Middle Ages and Renaissance to the Modern Table | Medieworld
### Summary of Pottage Revival in Contemporary Cooking
[57]
Medieval Pottage Stew - Brand New Vegan
Rating 4.1 (29) · 1 hr 20 minFeb 16, 2017 · This Medieval Pottage Stew is simply another name for a thick, rich, soup often made by Peasants during the Middle Ages, chock-full of vegetables and grains.
[58]
Quick and Yummy Yam porridge Asaro Recipe - My Diaspora Kitchen
Rating 5.0 (4) · 35 minAug 16, 2017 · Also known as Asaro, 'Yam Poh' This is a quick and yummy yam porridge recipe that will get you going for seconds, no kidding.Missing: communities | Show results with:communities
[59]
“Perpetual stew”, an ancient way of cooking, has won Gen Z fans
Apr 4, 2024 · The point of perpetual stew, otherwise known as “forever soup”, is very much in the name. The cooking never ceases, as ingredients are replenished as required.
[60]
It seems like a modern trend, but one-pot cooking has been ...
Mar 13, 2020 · Cookbook author Adeena Sussman said many Israeli one-pot dishes are cooked overnight to sidestep the prohibition against cooking on the Sabbath.
[61]
One-Pot Cooking: The growing consumer trend that's healthy ...
Dec 19, 2022 · One-pot cooking is even better: preparing everything together means only using one heat source – and much less water is needed for washing up.