Florentine Style Meat in a Baking Dish. It depends on what you have available that was common in the Medieval country of your choice. Hearty, hollowed out troughs of bread called trenchers would serve as edible plates. https://www.medieval-recipes.com/delicious/medieval-pottage-cabbage John Harvey (Vegetables in the Middle Ages) details: “It is various species of herbs that are consistently mentioned as ‘good pottagers’. Some pottages, or meat stews, were made with pre-roasted or pre-boiled meat, before sprinkling in herbs and spices. 89-99. Pottage was a very popular dessert all throughout the medieval period. Surprisingly, an internet search for horsebread recipes came up with nothing even remotely authentic. In the cuisine of New England, pottage began as boiled … Recipe by Daniel Myers. I’m not sure how extensively Mr. Boorde had travelled in Ireland, but here it was craibechan for a stew and anraith for a soup, while porridge was leite, and any of them could be made in the same ‘potted dish’ method. 4 - 5 turnips, cut into half-inch cubes 1/2 medium onion, chopped 2 cups chicken or vegetable broth 1/4 tsp. Here’s the cherry version that’s featured in all three books in my Scorpion Moon Trilogy. A bit of turnip and a few peas or broad beans wouldn’t go amiss. When the sausage is nicely browned take it out, slice it into bite-sized pieces, and return it to the pot to finish cooking. My son is interested in medieval and ancient Mediterranean dishes and he likes to experiment with different dishes. And in the 1500’s, the Fromond list of ‘Herbys necessary for a gardyn’ included no less than 49 herbs deemed suitable for pottage. Joyce, P.W., “A smaller social history of Ancient Ireland”: 1906. Tagged: cabbage, easy recipe, pottage, soup. In a large pot, sautée onions, apples, and whole sausages. ), with the line changed to; “And I have porret plants, parsley and scallions; Chibols and chervils, and cherries”. Compost. Some foods were on every daily menu such as vegetables. Medieval recipes demonstrate the extremes of food in medieval times. Finely chop some cabbage or kale, onions, leeks, wild garlic. Get full Buknade (Medieval English Pottage) Recipe ingredients, how-to directions, calories and nutrition review. From exotic dishes at medieval banquets to the simple food of the average family. In Ireland the Nettle (Urtica dioica) was most common and used regularly for its tremendous health benefits. In the pottage (‘porray’ or ‘sewe’) were usually cooked one or more of several vegetable foodstuffs, notably the leaves of colewort (Brassica oleracea), leeks (Allium porrum), both of them grown in the garden; or the field crops peas (Pisum sativum) and broad beans (Vicia faba).”. Irish Author, Educator, and Guide to Ireland. for a higher status feed. It’s March, so my medieval housewife is using things from her stores. Co-Founder of the Irish Pagan School, Eel & Otter Press, and Pagan Life Rites (Ireland). for a higher status feed. There was an enormous range of pottages, from the most basic vegetable soup to fancy meat or fruit pottages with luxurious imported spices. Copyright 2020 Lora O'Brien at Irish Pagan School, all rights reserved.  Pottage derives from the French word potage and can vary from a thick soup, to porridge as well as stews. Shred chicken (without skin), add to simmering stock. Wash and chop the cabbage and leeks. Wild Garlic (Ramsons, Allium ursinum or Creamh in Irish) on the other hand tastes divine. We’re talking one pot peasant food here, the type that starts with a single pot over an open fire, with anything that is to hand thrown in, and cooked for hours til it’s reduced to mush. Instead, people used what ingredients that had available. Recipe No. . Sage, rosemary and thyme were common enough though, so feel free to throw those in to taste, then some parsley or nettle tops, and let it boil softly for a few hours. Mortrews (Pottage) of Flesh is a medieval recipe from the 1430 book Liber Cure Cocorum. Heathen Cakes. This Pottage recipe is also a ticket to culinary time travel. To complete the picture, let's serve this soup in a bread bowl, as it would have been in a medieval hall. Pottages were a mainstay of the Medieval diet, the following recipes are for savory pottages some with meat, some vegetarian. Kabobs. Jun 10, 2018 - Vegetable Pottage What Catherine might eat on a rainy day in The Altarpiece About this recipe: Difficulty: 1 Comments: This recipe is fairly easy. According to Jovinelly and Netelkos, poor families in medieval Europe often ate a stew-like concoction called “pottage.” And in some cases, the same kettle of pottage … It requires some peeling and chopping. After logging in you can close it and return to this page. Ingredients. 100 of The Forme of Cury is called compost, though it had a … There’s little evidence of cultivation in Ireland, but sure there was no need to. Feb 16, 2017 - This Medieval Pottage Stew is simply another name for a thick, rich, soup often made by Peasants during the Middle Ages, chock-full of vegetables and grains . Add the onions, carrots, … Thinly slice the onions. Start with a stock or broth, add in some chopped meat (beef, mutton, pork, goat, venison, chicken, goose or duck – take your pick!) 2 (Autumn, 1984), pp. . Anything that could be thrown in a pot and boiled together could do as a pottage (or “potage”). There are records from the English Beaulieu Abbey, in I270, specifying daily allowances for the lay gardeners: “a convent loaf, a gallon of good ale, and four bowlfuls of the convent pottage”. Add carrots, parsnips, onions, and turnips to a large stew pot with about 1/4 cup veg … Pottages were one of the genres of dishes that were found in the late-medieval cook’s standard repertoire. The two main ingredients are dried peas and onions. Cinnamon Brewet. Make up the stock (unless you have some ready and chilled in the refrigerator). Back in medieval times, beef could have been cooked over an open fire, but it could also have been used to prepare a tasty pottage. To make the pottage, the large metal pot or cauldron was hung over the hearthfire, filled with water or the stock from boiled meat, fish or foul, as available, and various other items added. It is a kind of bread pudding and can be made with any fruit. It requires some peeling and chopping. In addition, there is Joann Jovinelly and Jason Netelkos’ book The Crafts and Culture of a Medieval Manor. Bring to the boil and simmer for 10-15 minutes. I have tried to offer recipes that reflect the life of medieval people but hope they will also appeal to people today. Pompys. salt 1/2 tsp. Others used raw ingredients. “Pottage is not so much used in all Christendom as it is used in England”. I870), xii.262, Harvey, John H., “Vegetables in the Middle Ages”: Garden History, Vol. –Old German Proverb. A bit of turnip and a few peas or broad beans wouldn’t go amiss. Finely chop some cabbage or kale, onions, leeks, wild garlic. In England the most common pottage flavouring was certainly Parsley (Petroselinum crispum), which carries not only huge health benefits, but also a stack of Medieval lore and superstition round it. ye had right enough”. Since it’s also Lent and no meat is allowed, the meal is completely vegetarian. Pottage was a staple of the medieval diet, from the lowliest peasant to the royal family. Add water as necessary to keep things from burning onto the bottom of the pot. The modern cook can use fresh cherries or well-drained canned ones(not pie filling) Cherry Pottage-Medieval Version This was a staple all through Europe, probably from Neolithic times at least, but definitely through the Middle Ages, because we’ve got the references and recipes to prove it. He references a Friar Henry Daniel, who frequently comments on ‘good pottagers’, e.g. Cherries, if you don’t mind! Put all the ingredients together in a large pan. The cabbage and it’s cousins (Brassicae) frequently appear under various names such as Cale, Kale, Wild Cabbage, Colewort, Worts, Worties and Braisech in Irish. DIRECTIONS Chop parsley, hyssop if available and sage leaves without stems. borage (Borago officinalis), chervil (Anthriscus cerefolium), mallows (edible Malvaceae), several forms of orach (edible Atriplex), and turnip (Brassica rapa). That bit (health benefits) is, admittedly, supposition on my part, because Nettles taste of very little – other than slightly metallic and a little rank if you don’t get the fresh young tops. Read More » Medieval Recipes: Meat of Cyprus (1430) Meat of Cyprus is a medieval recipe from the 1430 book Liber Cure Cocorum. The recipe comes from The Medieval Cookbook and is a very basic pea pottage. Try it with authentic Irish Soda Bread, but most importantly… don’t forget that it always tastes better the next day! Wild Garlic grows best in damp woodland areas and, well, that was most of Ireland. There is no set recipe for pottage, a popular dish in the medieval period. The login page will open in a new tab. So I reckon the popularity must be attributed to medicinal rather than culinary value. Nov 10, 2017 - This Medieval Pottage Stew is simply another name for a thick, rich, soup often made by Peasants during the Middle Ages, chock-full of vegetables and grains . This is a Barley Pottage he came up with.