The History of Food
Medieval England · 13th Century
Pottage
Medieval Barley, Leek & Pulse Cauldron Stew
The single dish most medieval Europeans ate most days: grains, pulses and garden greens simmered in a cauldron that was rarely allowed to go cold.
Prep
45 min
Calories
340 kcal
Macros C/P/F
55/14/6 g
Health rating
4.5 / 5
Plant-BasedGut-Friendly
The 'perpetual pot' method — topped up, never emptied.
Ingredients
- 150 g pearl barley
- 150 g dried peas, soaked
- 3 leeks, split and washed
- 2 handfuls kale or colewort
- 1 handful parsley, hyssop and savory
- 1.5 litres water or thin broth
- Salt
Method
- 1Set the cauldron over the fire with water, barley and soaked peas at first light.
- 2Simmer gently for 2 hours, drawing the pot further from the flame as it thickens.
- 3Add the sliced leeks and cook another 20 minutes until they surrender.
- 4Stir in the greens and herbs for the last 10 minutes so they keep their colour.
- 5Salt to taste and ladle over a slab of coarse bread; top the pot back up with water for tomorrow.
