[Sca-cooks] OOP: Frozen sauces

[Terry Decker]

I keep wondering about the precise usage of "pottage," which is the Middle 
English form of the French "potage."  The most literal translation of the 
word is "that which goes in a pot."  The use of the term strictly as soup 
appears to start in the 17th Century, but I haven't chased it thoroughly. 
I'm also curious as to pottage's relation with porray and porridge.

Bear

> Nope. I think the greatest source of confusion here is the fact that
> people didn't necessarily categorize foods in the same way we do,
> back in the 15th century. I believe I mentioned this in a discussion
> of soups a few weeks ago... this dish is a pottage, and we should
> probably resist the urge to rethink that assessment in modern terms
> and decide that all pottages are soups, except the ones that are
> puddings or sauces. Rather, we should probably stick pretty much with
> what we know, which is that a pottage is eaten from a bowl (by
> necessity) with a spoon.
> <clipped>
>
> Adamantius