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Pottages were a mainstay of the Medieval diet, the following recipes are for savory pottages some with meat, some vegetarian.
Brodo de Ciceri Rosci
Chickpea Soup
Source: Libro de arte coquinaria
Time Period: 15th Century
Region: Italy
Casola de Carn
Lamb Casserole
Source: Libre Del Coch
Time Period: 15th Century
Region: Catalonia (Spain)
Chykenes or Connyng in Grauey
Chicken or Rabbit in Almond Gravy
Source: Forme of Curye
Time Period: 14th Century
Region: England
Chykonys in Bruette
Chickens in Ale Broth
Source: Harleian MS. 279
Time Period: 15th Century
Region: England
Civero de Salvaticina
Civet of Venison
Source: Libro de arte coquinaria
Time Period: 15th Century
Region: Italy
Guiso de Lentejas
Lentil Stew
Source: Fadälat al-Jiwān fī tayyibāt al-ta 'ām wa-l-alwān
Time Period: 13th Century
Region: Andalusia
Polli Infinocchiati
Chicken with Fennel
Source: Frammento di un libro di cucina
Time Period: 14th Century
Region: Italy
Potatge de Porrada
Leek Pottage
Source: Libre Del Coch
Time Period: 16th Century
Region: Catalonia (Spain)
Vngerische Käeßsuppen
Hungarian Cheese Soup
Source: Ein New Kochbuch
Time Period: 16th Century
Region: Germany
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