I’ve come up in the world a bit for my Lenten pottage. It’s got sugar, salt and oil in it. That’s because I’m following a recipe. I did baulk, though, at the saffron for which it also calls. Even today it’s too expensive for anything other than a special occasion.
The recipe comes from The Medieval Cookbook and is a very basic pea pottage. It’s March, so my medieval housewife is using things from her stores. Since it’s also Lent and no meat is allowed, the meal is completely vegetarian.
The two main ingredients are dried peas and onions. I soaked the peas overnight and boiled them in fresh water for half an hour before I added the onions. They boiled together for an hour, then I removed them from the heat and mashed them. They could also be sieved. I added small amounts of oil, sugar and salt, then simmered for another ten minutes. In the Middle Ages, the thicker a pottage was the better it was considered to be, and none of my pottages so far have been very thick. This one was.
When I poured it into the bowl it looked like mushy peas, which is basically what it was, except for the onion. I doubt many people realise they’re getting a medieval dish when they have mushy peas with their fish and chips.
Not only was it very tasty, but it was also very filling. It’s not the most attractive pottage I’ve made, but it’s one I’d make again.