![]() ![]() As our introductory page on pottage explains, peasants tended to be able to make only thin pottage with the thicker and more tasty pottages (frumenty and morrews) being enjoyed by the wealthy. In the kitchens of grand medieval castles of course cauldrons were commonplace and much in evidence around the great fireplace.Ī pottage recipe would vary depending upon the vegetables and meat available at the time. The pottage mixture was brought to the boil, simmered and stirred occasionally with a ladle or wooden stick called a spartle. Historically accurate back then would deprive us of the potato, tomato, corn, cacao or the turkey, and we shouldn’t even consider things like chocolate, avocado or chilli. Here is a video of a fireplace with a cauldron over it at the castle of St. Stay tuned Middle Ages and Fantasy Land Obviously, not everything about the Medieval cuisine is going to be applicable in a fantasy setting. If their hut had a beam stretched across it, they had the option of hanging a cauldron (usually a cast-iron one) from it over the fire like the one in the photograph. A type of refined cooking developed in the late Middle Ages that set the standard among the nobility all over Europe. In their meagre homes the average peasant would cook in an earthenware pot amongst the hot ashes beside their fire in the down-hearth. ![]() ![]() This is of course is the forerunner to soup making as we know it today.Ĭooking pottage was an everyday activity for most people in medieval England. Recipes for pottage essentially called for vegetables and stock to be cooked in an earthenware pot or cast-iron cauldron. Making pottage was the simplest form of cooking and provided at least a reasonable meal for peasants in 12th century England. ![]()
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