| Revision as of 22:40, 27 June 2020 editMandarax (talk | contribs)Autopatrolled, Extended confirmed users, Pending changes reviewers, Rollbackers388,559 editsm Fix typo← Previous edit | Revision as of 07:14, 3 July 2020 edit undoTheImaCow (talk | contribs)Extended confirmed users, Rollbackers84,942 edits Adding {{soups}} navbox, general fixesTag: AWBNext edit → | ||
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| {{distinguish|Pottage}} | {{distinguish|Pottage}} | ||
| {{more citations needed|date=March 2013}} | {{more citations needed|date=March 2013}} | ||
| {{Infobox |
{{Infobox food | ||
| | name = Potage | | name = Potage | ||
| | image = Potage de pomme de terre à la truffe.jpg | | image = Potage de pomme de terre à la truffe.jpg | ||
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| Potage has its origins in the medieval cuisine of ] and increased in popularity from the ] onward. A course in a medieval feast often began with one or two potages, which would be followed by roasted meats. | Potage has its origins in the medieval cuisine of ] and increased in popularity from the ] onward. A course in a medieval feast often began with one or two potages, which would be followed by roasted meats. | ||
| European ] often contained a variety of crops grown together. These were called ''potage gardens'' by the French, as the harvest from that garden was used to make potage.<ref>From puritanical to pleasurable: Potage not as challenging or exotic as it sounds. The America's Intelligence Wire. June 19, 2004</ref> | European ]s often contained a variety of crops grown together. These were called ''potage gardens'' by the French, as the harvest from that garden was used to make potage.<ref>From puritanical to pleasurable: Potage not as challenging or exotic as it sounds. The America's Intelligence Wire. June 19, 2004</ref> | ||
| The earliest known cookery manuscript in the English language, '']'', written by the court ]s of ] in 1390,<ref>{{cite web |url=http://www.bl.uk/learning/langlit/booksforcooks/med/pygghome/sawge.html |title=The Forme of cury - Pygg in sawse sawge |last1= |first1= |last2= |first2= |date= |website=www.bl.uk |publisher=The British Library |accessdate=30 January 2015 }}</ref> contains several potage recipes including one made from cabbage, ham, onions and leeks.<ref>{{cite book | last=Smith | first=H. | title=The Master Books of Soups | publisher=London: Spring Books | year=1900s | url=https://archive.org/stream/masterbookofsoup00smitiala#page/2/mode/2up | page=170}} Note: More information about The Master Books of Soups from: and .</ref> A slightly later manuscript from the 1430s is called '' Potage Dyvers'' ("Various Potages").<ref>{{cite web |url=http://www.bl.uk/learning/langlit/booksforcooks/med/contentshome/potagecontents.html |title=Potage Dyvers - Contents |last1= |first1= |last2= |first2= |date= |website=www.bl.uk |publisher=The British Library |accessdate=30 January 2015 }}</ref> The word "pottage" is used in the earliest English translations of ], in relation to the ] soup for which ] trades his birthright in {{bibleverse|Genesis|25:29-34|NRSV}}; from this story, the phrase "]" means something attractive but of little value being exchanged for something much more important. During the ], a good many English ]s' diets consisted almost solely of potage. Some Tudor-era people ate self-cultivated vegetables like ]s and ]s and a few were able to supplement this from fruit gardens with ]s nearby. | The earliest known cookery manuscript in the English language, '']'', written by the court ]s of ] in 1390,<ref>{{cite web |url=http://www.bl.uk/learning/langlit/booksforcooks/med/pygghome/sawge.html |title=The Forme of cury - Pygg in sawse sawge |last1= |first1= |last2= |first2= |date= |website=www.bl.uk |publisher=The British Library |accessdate=30 January 2015 }}</ref> contains several potage recipes including one made from cabbage, ham, onions and leeks.<ref>{{cite book | last=Smith | first=H. | title=The Master Books of Soups | publisher=London: Spring Books | year=1900s | url=https://archive.org/stream/masterbookofsoup00smitiala#page/2/mode/2up | page=170}} Note: More information about The Master Books of Soups from: and .</ref> A slightly later manuscript from the 1430s is called '' Potage Dyvers'' ("Various Potages").<ref>{{cite web |url=http://www.bl.uk/learning/langlit/booksforcooks/med/contentshome/potagecontents.html |title=Potage Dyvers - Contents |last1= |first1= |last2= |first2= |date= |website=www.bl.uk |publisher=The British Library |accessdate=30 January 2015 }}</ref> The word "pottage" is used in the earliest English translations of ], in relation to the ] soup for which ] trades his birthright in {{bibleverse|Genesis|25:29-34|NRSV}}; from this story, the phrase "]" means something attractive but of little value being exchanged for something much more important. During the ], a good many English ]s' diets consisted almost solely of potage. Some Tudor-era people ate self-cultivated vegetables like ]s and ]s and a few were able to supplement this from fruit gardens with ]s nearby. | ||
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Revision as of 07:14, 3 July 2020
Not to be confused with Pottage. | This article needs additional citations for verification. Please help improve this article by adding citations to reliable sources. Unsourced material may be challenged and removed. Find sources: "Potage" – news · newspapers · books · scholar · JSTOR (March 2013) (Learn how and when to remove this message) |
 A potage soup prepared with potato and truffle | |
| Type | Soup, stew, or porridge |
|---|---|
| Main ingredients | Meat, vegetables |
Potage (/ˈpɒtɪdʒ, poʊˈtɑːʒ/, also UK: /pɒˈ-, pəˈ-/, Template:IPA-fr; from Old French pottage 'potted dish') is a category of thick soups, stews, or porridges, in some of which meat and vegetables are boiled together with water until they form into a thick mush.
History
Potage has its origins in the medieval cuisine of northern France and increased in popularity from the High Middle Ages onward. A course in a medieval feast often began with one or two potages, which would be followed by roasted meats.
European cottage gardens often contained a variety of crops grown together. These were called potage gardens by the French, as the harvest from that garden was used to make potage.
The earliest known cookery manuscript in the English language, The Forme of Cury, written by the court chefs of King Richard II in 1390, contains several potage recipes including one made from cabbage, ham, onions and leeks. A slightly later manuscript from the 1430s is called Potage Dyvers ("Various Potages"). The word "pottage" is used in the earliest English translations of the Bible, in relation to the lentil soup for which Esau trades his birthright in Genesis 25:29–34; from this story, the phrase "mess of pottage" means something attractive but of little value being exchanged for something much more important. During the Tudor period, a good many English peasants' diets consisted almost solely of potage. Some Tudor-era people ate self-cultivated vegetables like cabbages and carrots and a few were able to supplement this from fruit gardens with fruit trees nearby.
Some potages that were typical of medieval cuisine were frumenty, jelly (flesh or fish in aspic), mawmenny (a thickened stew of capon or similar fowl), and pears in syrup. There were also many kinds of potages made of thickened liquids (such as milk and almond milk) with mashed flowers or mashed or strained fruit.
According to Catalonian religious customs, if a fiesta doble (a "double feast" in the church) fell on a meat day two consecutive potaje courses were served, one of which would be a cheese-topped rice or noodle dish, the other a meat stew (Template:Lang-ca) cooked in "salsa" made from wine, vinegar, parsley, spleen, liver, saffron, egg yolks and assorted spices. Two potaje courses were also served for fish days, first high-quality spinach from the monastery gardens topped with peppers, or cabbage or lettuce (if spinach could not be found), followed by either a bowl of semolina or noodles or rice cooked in almond milk, or a grain bowl of semolina groats seasoned with cinnamon.
See also
References
- From puritanical to pleasurable: Potage not as challenging or exotic as it sounds. The America's Intelligence Wire. June 19, 2004
- "The Forme of cury - Pygg in sawse sawge". www.bl.uk. The British Library. Retrieved 30 January 2015.
- Smith, H. (1900s). The Master Books of Soups. London: Spring Books. p. 170. Note: More information about The Master Books of Soups from: Google Books and Internet Archive.
- "Potage Dyvers - Contents". www.bl.uk. The British Library. Retrieved 30 January 2015.
- Pedralbes. Universidad de Barcelona.
External links
- Potage à la Reine, a Dutch variation of potage
- How to Make Potage With Cooked Rice
- Paris' real passion is in the potage
