Pottage has its origins in Medieval europe, where it was a staple meal in every household and cooked over a cauldron. Grains or dried split peas formed the basis for the stew. Next, it was whatever vegetables were to hand, such as carrots, cabbage, turnips and swede, (rutabaga). For richer households meat would be added, such as pork or beef that had been cured to last over the winter. Typically, pottage is quite a soupy stew and not to be confused with pease pudding, which is a concoction with split peas cooked to a thick consistency and often served with boiled gammon.