print this recipe Print this recipe   save to disk Save to disk   Full version with graphics

Vegetable Pottage

This recipe is in categories Main courses, Soups and Sauces, Tudors, Vegetarian,
About this recipe:
Difficulty: 2

People ate a lot of pottage throughout the ages, since they had first made cooking pots that would withstand heat. In Tudor times, it was still the main part of an ordinary person's diet. It is basically a vegetable soup, flavoured with herbs and thickened with oats. 

The ordinary people would not have been able to afford much meat, so would rely on this soup as their staple diet with bread and cheese. Occasionally meat bones or fish would be added when available.

The pottage would have been made with whatever vegetables were in season. However, dried vegetables such as peas and beans were often served in Lent; by which time the winter food stocks were very low. This helped people survive until early spring produce (nettle tips, ground elder and spring greens) began to grow.

In the past, it was considered that the thicker the soup, the better the quality of the pottage.

For pictures of the cooking process see our Vegetable Pottage Picture Gallery.

With thanks to Cathy Flower-Bond (Tudor Tales) and the Weald and Downland Open Air Museum for their help with making this podcast.


Ingredients

Making and cooking it