Pottage
Soupy stew prepared in a pot / From Wikipedia, the free encyclopedia
Dear Wikiwand AI, let's keep it short by simply answering these key questions:
Can you list the top facts and stats about Pottage?
Summarize this article for a 10 year old
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.[lower-alpha 1] 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.
This article needs additional citations for verification. (April 2009) |
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]