Medieval Pottage

“Pottage” was a term used broadly in medieval times to describe a thick soup or stew made with a variety of ingredients.

Medieval pottage, or stew, was a staple in the diet of medieval Europeans, especially during the Middle Ages from the 5th to the 15th century. Pottage was a versatile and nourishing dish that played a crucial role in the daily sustenance of both peasants and nobility.

It typically consisted of a slow-cooked mixture of grains, legumes, vegetables, and occasionally meats, simmered together in a pot over an open fire or in the hearth. The ingredients used in pottage varied based on seasonal availability, regional differences, and social class.

Peasants often relied on a simple pottage made from ingredients such as barley, oats, peas, beans, root vegetables like turnips, and herbs. On the other hand, the wealthier classes could afford to include more luxurious components like meat, spices, and exotic ingredients.

Variations of pottage included “white pot,” a dish featuring meat, rice, almond milk, and sugar, as well as “green pottage,” made with a variety of leafy greens and herbs. The use of herbs and spices not only added flavor but also contributed to the preservation of the stew in a time when refrigeration was nonexistent.

Nutritionally, medieval pottage provided a well-rounded source of sustenance for the diverse dietary needs of the European population. The combination of grains and legumes offered a good balance of carbohydrates and proteins, while the addition of vegetables provided essential vitamins and minerals.

The occasional inclusion of meats contributed additional protein and fats. Despite the variations in ingredients and the stark social distinctions in medieval European society, pottage served as a fundamental and accessible dish that sustained communities through the challenges of the era.

The following is a basic interpretation of a Medieval Pottage:

Ingredients

• Barley (1 cup)
• Assorted vegetables (cabbage, carrots, leeks) (about 2 cups, chopped)
• Meat (pork, beef, or mutton) (1 cup, diced)
• Herbs (parsley, thyme) (to taste)
• Salt and pepper (to taste)
• Water or broth (4-6 cups)

Instructions

1. Prepare the Ingredients:
   • Rinse the barley and set it aside. Clean and chop the vegetables and meat into bite-sized pieces.
2. Start the Fire:
   • In medieval times, cooking was often done over an open flame. If possible, use a hearth or open fire for a more authentic experience.
3. Combine Ingredients in a Pot:
   • Place the barley, chopped vegetables, and diced meat in a large pot. Add water or broth to cover the ingredients.
4. Season the Pottage:
   • Season the mixture with herbs, salt, and pepper. Herbs like parsley and thyme were commonly used in medieval cooking for flavor.
5. Cook Over the Fire:
   • Bring the mixture to a boil, then reduce the heat and let it simmer. Cooking times may vary, but pottage was typically slow-cooked for a long time to allow the flavors to meld. Stir occasionally to prevent sticking.
6. Adjust Consistency:
   • As the pottage cooks, the barley will release starch, thickening the mixture. Add more water or broth if needed to achieve your desired consistency.
7. Simmer Until Ingredients Are Tender:
   • Continue simmering until the barley is tender, and the vegetables and meat are cooked through. This slow-cooking process would allow the flavors to develop.
8. Serve Hot:
   • Once the pottage is ready, ladle it into bowls. Pottage was often eaten with a simple flatbread or trencher.
9. Enjoy Your Medieval Meal:
   • Serve the pottage hot and enjoy a simple yet hearty medieval meal.

Remember that this recipe is a modern interpretation based on historical knowledge, as precise measurements and ingredients may not be well-documented from medieval times. Adjustments can be made based on personal preferences and ingredient availability.