|This article needs additional citations for verification. (April 2009) (Learn how and when to remove this template message)|
|Place of origin||Great Britain|
|Main ingredients||Vegetables, grains, meat or fish|
|Cookbook: Pottage Media: Pottage|
Pottage commonly consisted of various ingredients easily available to serfs and peasants and could be kept over the fire for a period of days, during which time some of it was eaten and more ingredients added. The result was a dish that was constantly changing. Pottage consistently remained a staple of the poor's diet throughout most of 9th to 17th-century Europe. When people of higher economic rank, such as nobles, ate pottage, they would add more expensive ingredients such as meats. The pottage that these people ate was much like modern day soups. This is similar to the Welsh cawl, which is a broth, soup or stew often cooked on and off for days at a time over the fire in a traditional inglenook.
Pottage was typically boiled for several hours until the entire mixture took on a homogeneous texture and flavour; this was intended to break down complex starches and to ensure the food was safe for consumption. It was often served, when possible, with bread.
- Brown Windsor soup
- Lancashire hotpot
- Lentil soup
- List of soups
- List of stews
- Mess of pottage
- Pease pudding
- Potted meat