View source for Pottage

{{short description|Soupy stew prepared in a pot}}
{{About|the dish with medieval roots|porridge|porridge}}
{{distinguish|potash}}
{{for-multi|the bridge player|Julian Pottage|the Hannibal episode|Potage (Hannibal)}}
{{More citations needed|date=April 2009}}
{{Infobox food
| name             = Pottage
| image            = Potage de pomme de terre à la truffe.jpg
| image_size       = 
| caption          = A potage soup, in this case prepared with potato and truffle
| alternate_name   =
| country          = 
| region           =
| creator          =
| course           =
| type             = [[Soup]], [[stew]], or [[porridge]]
| served           =
| main_ingredient  = [[Vegetable]]s, [[grain]]s, [[meat]] or [[Fish as food|fish]]
| variations       =
| calories         =
| other            =
}}
'''Pottage''' or '''potage''' ({{IPAc-en||p|ɒ|ˈ|-|,_|p|ə|ˈ|-}}, {{IPA|fr|potaʒ|lang|LL-Q150 (fra)-Ltrlg-potage.wav}}; {{ety|fro|pottage|food cooked in a pot}}) is a term for a thick [[soup]] or [[stew]] made by boiling [[vegetable]]s, [[grain]]s, and, if available, [[meat]] or [[Fish as food|fish]].{{efn| name = dictionaries}} It was a [[staple food]] for many centuries.<ref>''[[The Oxford Companion to Food]]'', p. 648</ref>{{sfn|Goodman|2016|p=142}} The word ''pottage'' comes from the same [[Old French]] root as ''potage'', which is a dish of more recent origin.

Pottage ordinarily consisted of  various ingredients, sometimes those easily available to [[peasant]]s. It could be kept over the fire for a period of days, during which time some of it could be eaten, and more ingredients added. The result was a dish that was constantly changing. Pottage consistently remained a staple of poor people's diet throughout most of 9th to 17th-century Europe. The pottage that these people ate was much like modern-day soups.<ref>{{Cite web |title=The history of 'plumb porridge' at Christmas {{!}} Christmas  |url=https://www.theguardian.com/lifeandstyle/2009/dec/15/history-traditional-christmas-plum-porridge |access-date=2022-03-15 |website=The Guardian|date=15 December 2009 |last1=Mason |first1=Laura }}</ref> When wealthier people ate pottage, they would add more expensive ingredients such as meats.

==Preparation==
Pottage was typically boiled for several hours until the entire mixture took on a homogeneous texture and flavour; this was intended to break down complex [[starch]]es and to ensure the food was safe for consumption. It was often served, when possible, with bread.

==Biblical references==
[[File:Victors Esau and the mess of pottage.jpg|thumb|''Esau and the Mess of Pottage'', by [[Jan Victors]] (1619–1676)]]

In the [[King James Bible]] translation of the story of [[Jacob and Esau]] in the [[Book of Genesis]], Esau, being famished, sold his birthright (the rights of the eldest son) to his twin brother Jacob in exchange for a meal of "bread and pottage of [[lentil]]s" ([[:s:Bible (King James)/Genesis#Chapter 25|Gen 25:29–34]]). This incident is the origin of the phrase a "[[mess of pottage]]" (which is not in any Biblical text) to mean a bad bargain involving short-term gain and long-term loss.

In the [[Revised Standard Version Catholic Edition]] translation of the Bible, the prophet [[Elisha]] purifies a pot of poisoned pottage that was set before the sons of the prophets ([[:s:Bible (Revised Standard Version Catholic Edition)/2Kings#Chapter 4|2 Kings 4:38–41]]).

==England==
Pottage was a staple of the medieval English diet. During the Middle Ages it was usually made with grains, legumes, vegetables and occasionally meats.<ref>{{Cite book |last=Black |first=Maggie |title=Medieval cookery recipes and history |date=15 September 2006 |publisher=Historic England |year=2006 |isbn=978-1850748670}}</ref>  In [[Middle English]], thick pottages ({{lang|enm|stondyng}}) made with [[cereal]]s, kidneys, shredded meat, sometimes thickened with egg yolks and bread crumbs were called by various names like {{lang|enm|brewet}}, {{lang|enm|egerdouce}}, {{lang|enm|mortrew}}, {{lang|enm|[[muhallebi|mawmenee]]}}, {{lang|enm|[[blancmange]]}} and {{lang|enm|blance dessore}}. Thinner pottages were said to be {{lang|enm|ronnyng}}.{{sfn|Stavely|Fitzgerald|2011|pp=114-115}} [[Frumenty]] was a pottage made with freshly-cleaned wheat grain that was boiled until it burst, allowed to cool, then boiled with broth and either cow's milk or [[almond milk]], and thickened with egg yolk and flavored with sugar and spices.{{sfn|Smith|1873|p=177}}

The earliest known cookery manuscript in the English language, ''[[The Forme of Cury]]'', written by the court [[chef]]s of [[Richard II of England|King Richard II]],<ref>{{cite web |url=http://www.bl.uk/learning/langlit/booksforcooks/med/pygghome/sawge.html |title=The Forme of cury - Pygg in sawse sawge |website=www.bl.uk |publisher=The British Library |access-date=30 January 2015 |archive-date=22 October 2016 |archive-url=https://web.archive.org/web/20161022160854/http://www.bl.uk/learning/langlit/booksforcooks/med/pygghome/sawge.html |url-status=dead }}</ref> contains several pottage recipes including one made from cabbage, ham, onions and leeks.{{sfn|Smith|1950|p=170}}  [https://books.google.com/books?id=fwOvB7W0PnUC Google Books] and [https://archive.org/details/masterbookofsoup00smitiala Internet Archive]. A slightly later manuscript from the 1430s is called '' Potage Dyvers'' ("Various Pottages").<ref>{{cite web |url=http://www.bl.uk/learning/langlit/booksforcooks/med/contentshome/potagecontents.html |title=Potage Dyvers - Contents |website=www.bl.uk |publisher=The British Library |access-date=30 January 2015 |archive-date=6 September 2015 |archive-url=https://web.archive.org/web/20150906174517/http://www.bl.uk/learning/langlit/booksforcooks/med/contentshome/potagecontents.html |url-status=dead }}</ref> During the [[Tudor period]], a good many English [[peasant]]s' diets consisted almost solely of pottage and self-cultivated vegetables, such as carrots. An early 17th-century British recipe for pottage was made by boiling mutton and [[oatmeal]] with [[list of plants known as violet|violet]] leaves, [[endive]], [[chicory]], [[strawberry]] leaves, [[spinach]], [[Picris echioides|langdebeefe]], [[Calendula|marigold]] flowers, [[scallion]]s and [[parsley]].{{sfn|Stavely|Fitzgerald|2011|pp=114-115}}

==France==
{{lang | fr | Potage}} was a common dish in the medieval cuisine of [[Regional variations in medieval cuisine#Northern France|northern France]], and it increased in popularity from the [[High Middle Ages]] onward.  The word "{{lang | fr | potage}}" as a culinary term appears as early as the mid-13th century, describing a wide variety of boiled and simmered foods.  Some {{lang | fr | potages}} were very liquid, others were relatively solid with ingredients like bread, pulses, or rice that fully absorbed the liquid.  Other {{lang | fr | potages}} resembled [[Ragout|ragoût]]s and other dishes that would be recognized as [[Entrée#The entrée in the "Classical Order" of table service|entrée]]s in the 17th century and later.  Still others were {{lang | fr | porrées}}<ref>
{{linktext|poree}}
</ref>
of vegetables.{{sfn|Flandrin|1983|p=5}} 

===Early use of the term===
Among the earliest texts to include recipes for {{lang | fr | potages}} is ''[[Le Viandier]]'' ({{circa | 1300}}), which includes twenty-seven recipes for various potages, placed under the heading "{{lang | fr | potages lyans}}" (thickened {{lang | fr | potages}}) in some manuscripts.{{sfn|Scully|1988|pp=48–81, 139–159}}  Recipes for {{lang | fr | potages}} (or {{lang | fr | potaiges}}) also appear in ''[[Le Ménagier de Paris]]'' (1393) under various headings, including "{{lang | fr | a espices}}" or "{{lang | fr | sans espices}}" (with or without spices), and "{{lang | fr | lyans}}" or "{{lang | fr | non lyans}}" (thickened or not);{{sfn|Brereton|Ferrier|1981|pp=197–225}} and in the ''Petit traicté auquel verrez la maniere de faire cuisine'' ({{circa | 1536}}), more widely known from a later edition titled ''Livre fort excellent de cuisine'' (1542).{{sfn|Hyman|Hyman|1992|pp=66–68}} {{sfn|Albala|Tomasik|2014|pp=119–27}}

In the ''Petit traicté'', in a collection of menus{{efn| name = menu}} at the end of the book, {{lang | fr | potages}} compose one of the four stages of the meal.  The first stage is the {{lang | fr | entree de table}} (entrance to the table); the second stage consists of {{lang | fr | potaiges}} (foods boiled or simmered "in pots"); the third consists of one or more {{lang | fr | services de rost}} (meat or fowl "roasted" in dry heat); and the last is the {{lang | fr | issue de table}} (departure from the table).{{sfn|Albala|Tomasik|2014|pp=210–27,238–48}}  These four stages of the meal appear consistently in this order in all the books that derive from the ''Petit traicté''.{{sfn|Tomasik|2016|pp=239-244}}

The terms {{lang | fr | entree de table}} and {{lang | fr | issue de table}} are organizing phrases, "describing the structure of a meal rather than the food itself".{{sfn|Jurafsky|2014|p=22}}  The terms {{lang | fr | potaiges}} and {{lang | fr | rost}} indicate cooking methods but not ingredients.  The menus, though, give some idea of both the ingredients and the cooking methods that were characteristic of each stage of the meal.

The essential element of the {{lang | fr | potages}} was [[broth]] from meat, fowl, fish, or vegetables.  Some {{lang | fr | potages}} were simple broths; others included veal, boar, furred game, boiled fowl and game birds of all sorts, and fish; others included only vegetables like leeks, marrows, and lettuce.  The many types of {{lang | fr | potages}} are similar to those of the menus in the ''Ménagier de Paris'', written 150 years before the ''Petit traicté''.{{sfn|Flandrin|2007|pp=4, 52, 68}}

===Potage in the “Classical Order” of table service===
Between the mid-16th and mid-17th century, the stages of the meal underwent several significant changes.  Notably, {{lang | fr | potage}} became the first stage of the meal and the {{lang | fr | [[Entrée#The entrée in the "Classical Order" of table service|  entrée]]}} became the second stage, followed by the [[Roasting#The roast in the "Classical Order" of table service|roast]], {{lang | fr | [[Entremets#Entremets in the "Classical Order" of table service|entremets]]}}, and [[Dessert#Dessert in the "Classical Order" of table service|dessert]].<ref>{{harvnb|Flandrin|2007|p=71}}: The English translation of Flandrin’s book uses the words "soup" and "potage" interchangeably, but Flandrin in the French text uses only the word "{{lang | fr | potage}}".</ref>  

In the 17th, 18th, and 19th centuries, {{lang | fr | potages}} on meat days{{efn| name = maigres}} were broths made from all sorts of butcher’s meat, fowl, and feathered game, but not furred game.  Additions to the broth included the meat or fowl used to make the broth; other meats, including [[organ meat]]s; vegetables; and bread or pasta.{{sfn|Flandrin|2007|p=22}}  Common types of {{lang | fr | potages}} included {{lang | fr | [[Bouillon (broth) | bouillon]]}} (clear broth from poached meat or fowl); {{lang | fr | [[soupe]]}} (bouillon mixed with finely grated bread); {{lang | fr | [[oille]]s}} ({{lang | fr | potages}} of root vegetables and varied meats); and {{lang | fr | bisques}} ({{lang | fr | potages}} of the finest delicacies - not the smooth, creamy [[Bisque (food)|bisque]]s of modern cuisine).{{sfn|Vocabulaire|1774|pp=4.74, 4.206, 19.567, 23.46, 26.574}}

On [[Fasting and abstinence in the Catholic Church | lean day]]s,<ref>
{{cite book
 |last1                = Kurlansky
 |first1               = Mark
 |author-link1         = Mark Kurlansky
 |date                 = 30 September 2011
 |orig-date            = 2002
 |chapter              = Friday's Salt
 |title                = Salt
 |url                  = https://books.google.com/books?id=YbT64n3wYhoC |edition              = reprint
 |publication-place    = London
 |publisher            = Random House
 |page                 = 110
 |isbn                 = 9781448113200
 |access-date          = 8 January 2025
 |quote                = The medieval Catholic Church forbade the eating of meat on religious days, and, in the seventh century, the number of these days was dramatically expanded. The Lenten fast, a custom started in the fourth century, was increased to forty days, and in addition all Fridays, the day of Christ's crucifixion, were included. In all, about half the days of the year became 'lean' days, and food prohibitions for these days were strictly enforced.
}} 
</ref>
fish replaced meat and fowl in every stage of the meal other than dessert.  Meat and fowl broths were replaced by fish broth, vegetable [[purées]], milk or almond milk, and juices of various vegetables like asparagus, artichokes, and mushrooms.  Animal fats were replaced with butter and sometimes with oil.  Additions to the broth included a wide variety of fish, shellfish, crustaceans, turtles, frogs, and even [[scoter]]s (a seaduck, not a fish).  

Vegetable {{lang | fr | potages}} were also common on lean days, many made of vegetables that appeared almost exclusively on lean days, such as cabbage, lettuce, onions, leeks, carrots, lentils, pumpkin, turnips, and white and black salsify.  Other vegetables in {{lang | fr | potages}} on lean days were of a finer quality of the sort served as [[entremet]]s or [[Lenten]] entrées, including cauliflower, spinach, artichokes, cardoons, chard, celery, Paris mushrooms, and skirrets.  Out of [[Lent]], {{lang | fr | potages}} on lean days sometimes also included eggs.{{sfn|Flandrin|2007|p=34–35, 37}}

==Colonial America==
[[Native American cuisine]] also had a similar dish, but it was made with [[maize]] rather than the traditional European [[grain]] varieties.
Indian [[succotash]], sometimes called ''pondomenast'' or ''Indian pottage'', was made with boiled corn and, when available, meat such as [[venison]], [[bear]], [[moose]], [[otter]], [[raccoon]], or [[beaver]]. Fish such as [[shad]], [[Eel as food|eel]], or [[Herring as food|herring]] could be used in place of the meat. [[Kidney beans]] were sometimes mixed into Indian pottage, along with vegetables such as [[Jerusalem artichoke]], [[pumpkin]], and [[squash (plant)|squash]]. Ground nuts such as [[acorns]], [[chestnuts]], or [[walnuts]] were used to thicken the pottage.{{sfn|Stavely|Fitzgerald|2011|p=117}}

In the [[cuisine of New England]], pottage began as "bean porridge" vegetables, seasonings and meat, [[fowl]] or [[fish as food|fish]]. This simple staple of [[Cuisine of the Thirteen Colonies|early American cuisine]] eventually evolved into the [[chowder]]s and [[baked bean]]s typical of New England's cuisine.{{sfn|Stavely|Fitzgerald|2011|p=113}} A version of "scotch barley broth" is attested to in the 18th century colonial recipe collection called ''Mrs Gardiner's Family Receipts''.{{sfn|Stavely|Fitzgerald|2011|p=116}}  Pottages were probably served at the [[First Thanksgiving]].<ref>Muse Magazine{{full citation needed|date=March 2024}}</ref>

==Spanish cuisine==
According to [[Spanish cuisine]] religious customs, if a ''festa doble'' (a "double feast" in the church) fell on a [[Fasting and abstinence in the Catholic Church|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 ({{langx|ca|guisat}}) cooked in "''[[salsa (sauce)|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]], noodles or rice cooked in [[almond milk]], or a grain bowl of semolina [[groat (grain)|groats]] seasoned with cinnamon.<ref>{{cite book |title=Pedralbes |publisher=Universidad de Barcelona |url=https://books.google.com/books?id=BDF9IlUOaP8C&pg=PA96}}</ref>

==Nigeria==
In Nigeria, the yam pottage is a known delicacy eaten with vegetables and fish or meat.<ref name=archive2017022303>{{cite web|author=Kperogi, Farooq|url=http://www.dailytrust.com.ng/sunday/index.php/politics-of-grammar/15779-qa|archive-url=https://web.archive.org/web/20170223030623/http://www.dailytrust.com.ng/sunday/index.php/politics-of-grammar/15779-qa|url-status=dead|archive-date=2017-02-23|title=Q and A on the grammar of food, usage and Nigerian English|work=[[Media Trust|Daily Trust]]|date=2014-01-26|access-date=2017-02-23}}</ref>

==Wales==
This is similar to the Welsh [[cawl]], which is a broth, soup or stew often cooked on and off for days at a time over the fire in a traditional [[inglenook]], containing ingredients such as potatoes and leek.

==See also==
{{Portal|Food}}
* [[Brown Windsor soup]]
* [[Casserole]]
* [[Cawl]]
* [[Frumenty]]
* [[Lancashire hotpot]]
* [[Lentil soup]]
* [[List of soups]]
* [[List of stews]]
* [[Medieval cuisine]]
* [[Pease pudding]]
* [[Potted meat]]
* [[Sop]]

==Notes, references, and sources==
===Notes===
{{notelist | refs=
{{efn
 |name = dictionaries 
 |[https://www.cnrtl.fr/definition/potage "potage"] ''[[Trésor de la langue française informatisé]]''; {{Cite encyclopedia |url=http://www.lexico.com/definition/potage |archive-url=https://web.archive.org/web/20210416210252/https://www.lexico.com/definition/potage |url-status=dead |archive-date=April 16, 2021 |title=potage |dictionary=[[Lexico]] UK English Dictionary |publisher=[[Oxford University Press]]}}; {{Cite encyclopedia |url=http://www.lexico.com/definition/pottage |archive-url=https://web.archive.org/web/20210415154436/https://www.lexico.com/definition/pottage |url-status=dead |archive-date=April 15, 2021 |title=pottage |dictionary=[[Lexico]] UK English Dictionary UK English Dictionary |publisher=[[Oxford University Press]]}} 
}} 
{{efn
 | name = menu
 | The word "menus" appropriately describes this section of the ''Petit traicté'', but the first appearance of "menu" with that culinary meaning is in the much later [https://gallica.bnf.fr/ark:/12148/bpt6k504003/f52.image/ ''Nouveau Dictionnaire de l’Académie françoise''], 1718, p. II:50.
}}
{{efn
 | name = maigres
| In accordance with [[Fasting and abstinence in the Catholic Church|church regulations]] in force from the Middle Ages to the 19th century, the ingredients for every stage of the meal varied between "meat days" (''jours gras'', literally "fat days"), when all foods were allowed, and "lean days" (''jours maigres''), when the church forbade consumption of meat and fowl but not fish.  Until the 16th century, white meats (milk, cream, butter, and cheese) and eggs were additionally forbidden in Lent. Beginning in the 17th century, white meats were allowed in Lent.  Beginning in the 19th century, eggs were also allowed in Lent.
}}
}}

===References===
{{Reflist}}

===Sources===
{{refbegin|2|indent=yes}}
* {{cite book
 | editor1-last = Albala
 | editor1-first = Ken
 | editor-link1 = Ken Albala
 | editor2-last = Tomasik
 | editor2-first = Timothy
 | title = The Most Excellent Book of Cookery, Livre fort excellent de cuysine
 | location = Totnes, Devon
 | publisher = [[Marion Boyars Publishers|Prospect Books]]
 | year = 2014
 | isbn = 978-1903018965
}}
* {{ cite book
 | editor1-last = Brereton
 | editor1-first = Georgine E.
 | editor2-last = Ferrier
 | editor2-first = Janet M.
 | title = Le Menagier de Paris
 | location = Oxford
 | publisher = [[Oxford University Press|Clarendon Press]]
 | year = 1981
 | isbn = 0198157487
}}
* {{cite book
 | last = Chiquart
 | title = Du fait de cuisine / On Cookery of Master Chiquart (1420)
 | editor-last = Scully
 | editor-first = Terence
 | location = Tempe, Arizona
 | publisher = [[Arizona Center for Medieval and Renaissance Studies]] (ACMRS)
 | year = 2010
 | isbn = 978-0866984027
}}
* {{cite journal
 |last = Flandrin
 |first = Jean-Louis
 |author-link = Jean-Louis Flandrin
 |title = Brouets, potages et bouillons
 |journal = Médiévales
 |volume = 5
 |issue = Nourritures
 |date = 1983
 |pages = 5–14
 |doi = 10.3406/medi.1983.932
}}
* {{cite book
 | last = Flandrin
 | first = Jean-Louis
 | author-link = Jean-Louis Flandrin
 | title = Arranging the Meal: A History of Table Service in France
 | trans-title = L’Ordre des mets
 | location = Berkeley
 | publisher = [[University of California Press]]
 | year = 2007
 | orig-year = 2001
 | translator-first = Julie E.
 | translator-last = Johnson
 | isbn = 978-0520238855
 }}
* {{cite book
 |last = Goodman
 |first = Ruth
 |title = How To Be A Tudor: A Dawn-to-Dusk Guide to Everyday Life
 |publisher = Penguin Books
 |year = 2016
 |isbn = 9780241973714
}}
* {{cite book
 |title = Le Grand Vocabulaire François, 30 vols.
 |location = Paris
 |publisher = C. Panckoucke
 |year = 1774
 |url = https://gallica.bnf.fr/services/engine/search/sru?operation=searchRetrieve&version=1.2&collapsing=disabled&rk=21459;2&query=dc.relation%20all%20%22cb334074577%22%20sortby%20dc.title%2Fsort.ascending
}}
* {{cite book
 | last1 = Hyman
 | first1 = Philip
 | last2 = Hyman
 | first2 = Mary
 | chapter = Les livres de cuisine et le commerce des recettes en France aux 15e et 16e siècles
 | title = Du manuscrit à la table
 | editor = Carole Lambert
 | location = Paris, Montréal
 | publisher = Champion-Slatkin—Les [[Presses de l'Université de Montréal]]
 | year = 1992
 | isbn = 978-2852037076
}}
* {{cite book
 | last = Jurafsky
 | first = Dan
 | author-link = Daniel Jurafsky
 | title = The Language of Food
 | location = New York and London
 | publisher = [[W.W. Norton & Company]]
 | year = 2014
 | isbn = 978-0393240832
 }}
* {{cite book
 | title = The Viandier of Taillevent
 | editor-last = Scully
 | editor-first = Terence
 | location = Ottawa
 | publisher = [[University of Ottawa Press]]
 | year =  1988
 | isbn = 978-0776601748
}}
*{{Cite book
 |last = Smith
 |first = Edward
 |title = Foods
 |publisher = D. Appleton
 |date = 1873
}}
*{{Cite book
 |last=Smith
 |first=H.
 |title=The Master Book of Soups Featuring 1001 Titles and Recipes
 |publisher=Spring Books
 |location=London
 |year=1950
 |url=https://archive.org/stream/masterbookofsoup00smitiala#page/2/mode/2up
}}
*{{Cite book
 |last1 = Stavely
 |first1 = Keith W. F.
 |last2 = Fitzgerald
 |first2 = Kathleen
 |title = Northern Hospitality: Cooking by the Book in New England
 |publisher = [[University of Massachusetts Press]]
 |isbn = 978-1-55849-861-7
 |date = 2011
 |url=https://books.google.com/books?id=pRbJUQMM0ssC
}}
* {{Cite journal
 |last = Tomasik
 |first = Timothy J.
 |title = Cuisine by the Cut of One's Trousers: Cookbook Marketing in Early Modern France
 |journal = Food and History
 |volume = 14
 |issue = 2–3
 |date = May 2016
 |pages = 223–247
 |doi = 10.1484/J.FOOD.5.115341
 |issn = 1780-3187
}}
{{refend}}

==External links==
{{Wiktionary|pottage|potage}}
* [https://coquinaria.nl/en/potage-a-la-reine/ Potage à la Reine, a Dutch variation of potage]
* [https://web.archive.org/web/20130623195918/http://www.wikihow.com/Make-Potage-With-Cooked-Rice How to Make Potage With Cooked Rice]
* [http://www.sfgate.com/cgi-bin/article.cgi?f=/c/a/2003/02/19/FD154777.DTL&type=printable Paris' real passion is in the potage]

{{Soups}}

[[Category:Stews]]
[[Category:Historical foods]]
[[Category:British cuisine]]
[[Category:Turkish cuisine]]
[[Category:Nigerian cuisine]]
[[Category:Staple foods]]
[[Category:Medieval cuisine]]
[[Category:Soups]]

[[de:Eintopf]] <!-- Do not delete. Cannot be linked through Wikidata as it remains unclear whether [[Stew]]&nbsp;or [[Pottage]] would be the more appropriate Interwikilink to the German "Eintopf".  -->