Pottage is a thick soup or stew made by boiling vegetables and grains together with meat or fish when available. It was a staple food through many historical periods, and its name, from Old French, shares its roots with the modern culinary term potage, representing an earlier form of that style of cooking.
Facts
Partially Attested
Origin Period, From (Year)Source states only a century range, 9th to 17th-century Europe; 800 marks the start of the 9th century, not a sourced exact year. Origin Period, To (Year)Source states only a century range, 9th to 17th-century Europe; 1700 marks the end of the 17th century, not a sourced exact year. Classification
Dietary SuitabilityContains Meat or Poultry 1 Origin Region Sources
1. Pottage - Wikipedia
Lead section, staple-food sentence (range start)
Pottage consistently remained a staple of poor people's diet throughout most of 9th to 17th-century Europe.
Lead section, staple-food sentence (range end)
Pottage consistently remained a staple of poor people's diet throughout most of 9th to 17th-century Europe.
Lead section, staple-food sentence (region)
Pottage consistently remained a staple of poor people's diet throughout most of 9th to 17th-century Europe.
entity description (course)
Pottage is a thick soup or stew made by boiling vegetables and grains together with meat or fish when available.
https://en.wikipedia.org/wiki/Pottage (dietary-suitability)
Pottage or potage is a thick soup or stew made by boiling vegetables, grains, and, if available, meat or fish.
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