Compost. PW Joyce noted in 1906 that it was a common pot-herb, saying: “The facts that it is often mentioned in Irish literature, and that it has given names to many places, show that it was a well-recognised plant and pretty generally used”. I have tried to offer recipes that reflect the life of medieval people but hope they will also appeal to people today. Surprisingly, an internet search for horsebread recipes came up with nothing even remotely authentic. Bring to the boil and simmer for 10-15 minutes. From exotic dishes at medieval banquets to the simple food of the average family. A recipe for this one really isn’t necessary. 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”. Please log in again. 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 … Pottages were one of the genres of dishes that were found in the late-medieval cook’s standard repertoire. These recipes came about because of my passion for medieval history and food. And in the 1500’s, the Fromond list of ‘Herbys necessary for a gardyn’ included no less than 49 herbs deemed suitable for pottage. The login page will open in a new tab. 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. Jan 22, 2019 - 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 . Joyce, P.W., “A smaller social history of Ancient Ireland”: 1906. Join Kirsten as she makes a traditional medieval stew at the Battle of Hastings reenactment at Battle Abbey, East Sussex. 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. Choose from recipes for soup, bread, vegetable, fish and meat dishes and there’s even a medieval gingerbread recipe! As soon as the onions are tender and golden, add the wine and water. The two main ingredients are dried peas and onions. Tagged: cabbage, easy recipe, pottage, soup. Pottage in England, came from the Old French pottage, meaning simply ‘potted dish’. The recipe comes from The Medieval Cookbook and is a very basic pea pottage. Instead, people used what ingredients that had available. In the cuisine of New England, pottage began as boiled … Try it with authentic Irish Soda Bread, but most importantly… don’t forget that it always tastes better the next day! See more ideas about Food, Recipes, Medieval recipes. . When the sausage is nicely browned take it out, slice it into bite-sized pieces, and return it to the pot to finish cooking. Pre-cooking the turnips for this simple vegetable soup reduces the natural bite of the turnips and keeps them from being too strong, leaving a pleasant, warming flavor. It would have been like writing down the recipe for boiling water. 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. There is a line in ‘Piers Plowman’ (c. 1377) which says: “Had ye pottage and pain (bread) enough, and penny-ale to drink . Shred chicken (without skin), add to simmering stock. In addition, there is Joann Jovinelly and Jason Netelkos’ book The Crafts and Culture of a Medieval Manor. Preparation Time: 10 mins Cooking Time: approx 30 mins Number of servings: 4 portions Serving suggestions: Serve with crusty bread This is a vegetarian recipe… Wash and chop the cabbage and leeks. 12, No. None of the ingredients come from the New World: no potatoes, tomatoes, or corn. It depends on what you have available that was common in the Medieval country of your choice. Pottages were a mainstay of the Medieval diet, the following recipes are for savory pottages some with meat, some vegetarian. It requires some peeling and chopping. It’s interesting to note that Langland’s first version of Piers Plowman, written about I362, says; “I have porrets (young leeks) and parsley and many cole plants”, while in the version from about thirty years after we see what might indicate a diversification in the diet (or a move up in the author’s social status? Do You Need Irish Ancestry To Follow Irish Paganism? To prepare this one-pot meal, heat the oil in a large kettle or a saucepan. It is a kind of bread pudding and can be made with any fruit. Kabobs. Strawberry Pottage. Since it’s also Lent and no meat is allowed, the meal is completely vegetarian. Vegetable Pottage What Catherine might eat on a rainy day in The Altarpiece About this recipe: Difficulty: 1 Comments: This recipe is fairly easy. 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”. Irish Author, Educator, and Guide to Ireland. 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 . Medieval Noahs Ark Pottage serves an army In season vegetables of your choice, water, stock or bone broth, cumin, gingee/garlic paste, cinnamon, saffron strands, rice ir barley Add the onions, carrots, … Old pottage is sooner heated than new made. ), with the line changed to; “And I have porret plants, parsley and scallions; Chibols and chervils, and cherries”. Get full Buknade (Medieval English Pottage) Recipe ingredients, how-to directions, calories and nutrition review. __CONFIG_colors_palette__{"active_palette":0,"config":{"colors":{"0a405":{"name":"Main Accent","parent":-1}},"gradients":[]},"palettes":[{"name":"Default Palette","value":{"colors":{"0a405":{"val":"var(--tcb-skin-color-0)"}},"gradients":[]},"original":{"colors":{"0a405":{"val":"rgb(19, 114, 211)","hsl":{"h":210,"s":0.83,"l":0.45}}},"gradients":[]}}]}__CONFIG_colors_palette__, {"email":"Email address invalid","url":"Website address invalid","required":"Required field missing"}, Irish History – Guide to the Phases & Dates. Bukkenade (beef stew) Chopped Liver. Here’s the cherry version that’s featured in all three books in my Scorpion Moon Trilogy. Some foods were on every daily menu such as vegetables. The next day more water is added, more of whatever’s handy, and more mush ensues. There is no set recipe for pottage, a popular dish in the medieval period. It’s March, so my medieval housewife is using things from her stores. Others used raw ingredients. Langland, William, “Piers Plowman”, B .xv 31o (c. 1377). Pottage was a very popular dessert all throughout the medieval period. Ingredients. Custarde (savory quiche with meat) Drawyn Grwel. Paul Newman, author of Daily Life in the Middles Ages (2001) explains why: he says virtually no bread recipes remain from the Middle Ages because bread making was so commonplace the recipe didn’t need to be written down. Cherries, if you don’t mind! So I reckon the popularity must be attributed to medicinal rather than culinary value. To complete the picture, let's serve this soup in a bread bowl, as it would have been in a medieval hall. This is your guide to get started in an Authentic Irish Pagan Practice, with native Irish Draoí (Druid), Lora O'Brien. Pottage was a staple of the medieval diet, from the lowliest peasant to the royal family. It requires some peeling and chopping. In a large pot, sautée onions, apples, and whole sausages. An easy pottage recipe - cabbage soup using ingredients common in medieval England including leeks, herbs, onions. 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. Heathen Cakes. for a higher status feed. Florentine Style Meat in a Baking Dish. An early 17th century British recipe for pottage was made by boiling mutton and oatmeal with violet leaves, endive, chicory, strawberry leaves, spinach, langdebeefe, marigold flowers, scallions and parsley. 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).”. Place chopped herbs, spices and stock in a saucepan, bring to a gentle simmer. Add water as necessary to keep things from burning onto the bottom of the pot. After logging in you can close it and return to this page. 89-99. Finely chop some cabbage or kale, onions, leeks, wild garlic. In Ireland the Nettle (Urtica dioica) was most common and used regularly for its tremendous health benefits. There was an enormous range of pottages, from the most basic vegetable soup to fancy meat or fruit pottages with luxurious imported spices. –Old German Proverb. Thinly slice the onions. I870), xii.262, Harvey, John H., “Vegetables in the Middle Ages”: Garden History, Vol. Bring meat and water to a boil and cook 10 minutes; take meat out and cut up small; put back in water with broth, bread crumbs, pepper, and saffron. salt 1/2 tsp. Start with a stock or broth, add in some chopped meat (beef, mutton, pork, goat, venison, chicken, goose or duck – take your pick!) Copyright 2020 Lora O'Brien at Irish Pagan School, all rights reserved. This Pottage recipe is also a ticket to culinary time travel. . borage (Borago officinalis), chervil (Anthriscus cerefolium), mallows (edible Malvaceae), several forms of orach (edible Atriplex), and turnip (Brassica rapa). Hearty, hollowed out troughs of bread called trenchers would serve as edible plates. He references a Friar Henry Daniel, who frequently comments on ‘good pottagers’, e.g. Mortrews (Pottage) of Flesh is a medieval recipe from the 1430 book Liber Cure Cocorum. 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. 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. Recipe No. 100 of The Forme of Cury is called compost, though it had a … 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 . Anything that could be thrown in a pot and boiled together could do as a pottage (or “potage”). 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. Pompys. Recipe by Daniel Myers. The modern cook can use fresh cherries or well-drained canned ones(not pie filling) Cherry Pottage-Medieval Version Jul 7, 2014 - Explore Erika Atkins's board "Pottage" on Pinterest. It DIRECTIONS Chop parsley, hyssop if available and sage leaves without stems. 4 - 5 turnips, cut into half-inch cubes 1/2 medium onion, chopped 2 cups chicken or vegetable broth 1/4 tsp. This is a Barley Pottage he came up with. Make up the stock (unless you have some ready and chilled in the refrigerator). Some pottages, or meat stews, were made with pre-roasted or pre-boiled meat, before sprinkling in herbs and spices. John Harvey (Vegetables in the Middle Ages) details: “It is various species of herbs that are consistently mentioned as ‘good pottagers’. 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. [1] Pottage derives from the French word potage and can vary from a thick soup, to porridge as well as stews. If you’re going very posh you could add pepper, ground coriander or cardamom. 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. https://www.medieval-recipes.com/delicious/medieval-pottage-cabbage Put all the ingredients together in a large pan. for a higher status feed. 2 (Autumn, 1984), pp. Cinnamon Brewet. In fairness, it’s tasty, tasty mush, and this type of soup or stew is still eaten in Ireland, and there’s never a truer word spoken than when someone smacks their lips, pats their belly, and says “It always tastes better the next day”. “Pottage is not so much used in all Christendom as it is used in England”. Preparation Time: 10 mins Cooking Time: approx 30 mins Number of servings: 4 portions Serving suggestions: Serve with crusty bread Thi… A bit of turnip and a few peas or broad beans wouldn’t go amiss. Wild Garlic grows best in damp woodland areas and, well, that was most of Ireland. There’s little evidence of cultivation in Ireland, but sure there was no need to. Read More » Medieval Recipes: Meat of Cyprus (1430) Meat of Cyprus is a medieval recipe from the 1430 book Liber Cure Cocorum. Add carrots, parsnips, onions, and turnips to a large stew pot with about 1/4 cup veg … Wild Garlic (Ramsons, Allium ursinum or Creamh in Irish) on the other hand tastes divine. Medieval recipes demonstrate the extremes of food in medieval times. My son is interested in medieval and ancient Mediterranean dishes and he likes to experiment with different dishes. Co-Founder of the Irish Pagan School, Eel & Otter Press, and Pagan Life Rites (Ireland). 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. Táin Bó Cúailgne – Cattle Raid of Cooley: A Beginner’s Guide, Boorde, A., “Dyetary”: (ed. Start with a stock or broth, add in some chopped meat (beef, mutton, pork, goat, venison, chicken, goose or duck – take your pick!)