[Sca-cooks] OOP: Frozen sauces

[Patrick Levesque]

As for porray and porridge, I'd link them offhand to the French "purée", but
I'm just tossing that without any significant research to back me up.

Petru



On 03/06/06 21:40, "Terry Decker" <t.d.decker at worldnet.att.net> wrote:

> 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
>