This article is about the dish with medieval roots. For porridge, see porridge.
For the bridge player, see Julian Pottage. For the Hannibal episode, see Potage (Hannibal).
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Pottage
A potage soup, in this case prepared with potato and truffle
Type
Soup, stew, or porridge
Main ingredients
Vegetables, grains, meat or fish
Pottage or potage (/pɒˈ-,pəˈ-/, French:[potaʒ]ⓘ; from Old French pottage 'food cooked in a pot') is a term for a thick soup or stew made by boiling vegetables, grains, and, if available, meat or fish.[a] It was a staple food for many centuries.[1][2] 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 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. When wealthier people ate pottage, they would add more expensive ingredients such as meats. The pottage that these people ate was much like modern-day soups.[3]
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^The Oxford Companion to Food, p. 648
^Goodman 2016, p. 142.
^"The history of 'plumb porridge' at Christmas | Christmas". The Guardian. Retrieved 2022-03-15.
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