Etymology:
Meaning:
A thick soup or stew made from vegetables, often with the addition of meat or fish. It is typically served hot as a main course or first course.
Origin:
The word "pottage" derives from the Latin word "potio," which means "drink" or "drinkable." This suggests that the original concept of pottage was a liquid or broth.
Over time, the term "pottage" came to refer to a thicker, more substantial dish that was made by boiling vegetables in water or broth. The addition of meat or fish to pottage became common, as well as the use of spices and other flavorings.
Pottage has been a staple food in many cultures throughout history. It is a simple and economical dish that can be made with a variety of ingredients. Pottage is still enjoyed today as a comforting and nourishing meal.
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