How to Make Medieval Pottage – Cooking Recipe



Pottage was the simplest and most common form of food intake for the peasants living in the 12th century England. It was so common that in Tudor times, it was still the main part of an ordinary person’s diet. Pottage is basically a vegetable soup, flavoured with herbs and thickened with oats. The vegetables used were mostly what was  available during that particular season. At times, meat bones or fish would be added when available. Basically, they would eat pottage and cheese and bread as their staple diet. 


1 onion
2 leeks
1 or 2 parsnips
herbs from the garden (eg parsley, rosemary and thyme)
seasoning (salt and peppercorns)


Large cooking pot
Knife for peeling and chopping the vegetables
Chopping board
Wooden spoons for stirring and serving

How to cook it: 

Peel the onion, roughly slice and chop

Top and tail the leeks and parsnip, peel the outer skins and roughly chop

Roughly chop some spinach

Warm a pot by the fire

Add some butter (enough to soften the onions) and add the onions to the pot

Allow to soften for a few minutes, then add the chopped leeks and parsnips

Allow the vegetables to sweat for a few minutes then cover them with the stock

Add the spinach

Allow to cook until the vegetables are ready, then add the garden herbs

Leave for a few minutes, add the seasoning (salt and peppercorns), then remove the pot from the hearth and serve


There you go.. you just made yourself vegetable Pottage! 





About maltasun

A history lover from the small island of Malta.
This entry was posted in cooking, history, medieval food, pottage, recipe, Uncategorized. Bookmark the permalink.

One Response to How to Make Medieval Pottage – Cooking Recipe

  1. Chris Grillo says:

    Looks a bit spludgy… so I think I will pass on this one…

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