Ww1 facts homework help
Kitty 4th October it helped me with my Tudor homework for school thanks for the recipe Name: Get the Flash Player to see this player. Large cooking pot Knife for peeling and chopping the vegetables Chopping board Wooden spoons for stirring and serving. Add a comment Name: In Tudor times, it was still the main part of an ordinary person's diet. At my schools medieval banquet we added these and it was good. Grace 21st March Hello everyone. It would make the pottage more enjoyable by adding a few more vegetables like carrots, cauiliflour and garden peas.
View a modern version of this recipe People ate a lot of pottage throughout the ages, since they had first made cooking pots that would withstand heat. This helped people survive until early spring produce nettle tips, ground elder and spring greens began to grow. There are 27 comments for this recipe. Subscribe to the podcasts RSS feed. Occasionally meat bones or fish would be added when available. Julie Hinsley 14th July Portage was also thickened with porridge oats works well Name: We also had homemade brown bread rolls too.
Required fields are bold Name: However, dried vegetables such as peas and beans were often served in Lent; by which time the winter food stocks were very low. The pottage would have been made with whatever vegetables were in season. Always wash your hands before preparing food. I have a suggestion to make to the recipie. The ordinary people would not have been able to afford much meat, so would rely on this soup as their staple diet with bread and cheese.
In the past, it was considered that the thicker the soup, the better the quality of the pottage.