Potage

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Not to be confused with Pottage.
Potage
Type Soup, stew, or porridge
Main ingredients Meat, vegetables
Cookbook:Potage  Potage

Potage (from Old French pottage; "potted dish"; French pronunciation: ​[pɔ.taʒ], UK /pɒˈtɑːʒ/, US /pˈtɑːʒ/) is a category of thick soups, stews, or porridges, in some of which meat and vegetables are boiled together with water until they form into a thick mush.

History[edit]

Potage has its origins in the medieval cuisine of Northern France and increased in popularity from High Middle Ages onward. A course in a medieval feast often began with one or two potages, which would be followed by roasted meats.

European cottage gardens often contained a variety of crops grown together. These were called potage gardens by the French, as the harvest from that garden was used to make potage.[1]

During the Tudor period, a good many English peasants' diets consisted almost solely of potage. Some Tudor-era people ate self-cultivated vegetables like cabbages and carrots and a few were able to supplement this from fruit gardens with fruit trees nearby.

Some potages that were typical of Medieval cuisine were frumenty, jelly (flesh or fish in aspic), mawmenny (a thickened stew of capon or similar fowl), and pears in syrup. There were also many kinds of potages made of thickened liquids (such as milk and almond milk) with mashed flowers, or mashed or strained fruit.

See also[edit]

References[edit]

  1. ^ From puritanical to pleasurable: Potage not as challenging or exotic as it sounds. The America's Intelligence Wire. June 19, 2004

External links[edit]