POTTAGE
The word pottage - a thick soup or stew - comes from Old French and in fact means contents of a pot. Pottage was a common dish in the Middle Ages and would typically include ingredients such as peas, carrots, leeks, onions, cabbage and beans, oats, herbs, saffron and sometimes meat.
Ingredients
3 pints of stock (about 6 cups)
10 oz of split peas
1 onion
1 carrot
1 teaspoon of sugar
A pinch of salt
Cooking Instructions
Begin by putting the stock into a large saucepan and bring to simmering point, meanwhile chop the onion and the carrot. When the stock is simmering add the peas, the chopped onion and the chopped carrot together with the sugar and the salt. Bring to the boil, then gently simmer for about one and a half hours or so.
Next press all through a fine sieve or liquidise in a blender. Then return the soup to the saucepan and very gently reheat. Before serving taste to see if the pottage needs a little more seasoning.
Recipe from http://www.medievalplus.com/
GINGERED BREAD
There are earlier versions of this recipe, although the Norman version is more like baklava being sticky and very honeyed. This Tudor version bridges the gap between the earlier kind and the more modern cake and biscuit forms.
Ingredients
8 oz (225g) of slightly stale bread, about 7 slices
butter (125g)
2 oz (50g) clear honey ( if you weigh the honey in the pan it is easier)
1/2 dessert spoon ginger
1/4 teaspoon of crushed pepper corns
2 oz (50g) clear honey ( if you weigh the honey in the pan it is easier)
1/2 dessert spoon ginger
1/4 teaspoon of crushed pepper corns
Equipment
Weighing scales
Knife
Spoon
Bowl
Saucepan
Greaseproof paper
Baking sheet
Chopping board
Making and cooking it
Always wash your hands before preparing food.
Take off the crusts and roughly crumble the bread into a bowl
Rub the bread through your fingers to make fine crumbs
Melt the butter and honey together
Pour the melted mixture into the breadcrumbs
Add the spices and mix well to make a stiff dough
Line a tin or dish with baking paper
Scrape the dough into the lined dish
Leave to cool completely or put to cool in the fridge for an hour
Using the paper lift the gingered bread from the tin and slide off onto a cutting board
Cut into squares, arrange on a plate and serve
Take off the crusts and roughly crumble the bread into a bowl
Rub the bread through your fingers to make fine crumbs
Melt the butter and honey together
Pour the melted mixture into the breadcrumbs
Add the spices and mix well to make a stiff dough
Line a tin or dish with baking paper
Scrape the dough into the lined dish
Leave to cool completely or put to cool in the fridge for an hour
Using the paper lift the gingered bread from the tin and slide off onto a cutting board
Cut into squares, arrange on a plate and serve
Recipe from http://cookit.e2bn.org/historycookbook
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