For Pottags
From the treasured pages of Cookbook of Ann Smith, Reading
Written by Ann Smith
For Pottags
"47 For Pottags Take A pieco of Beefo & Boyle it very well with a pieco of Bacon & some Clovs with any other meat to make yot Broath Strong & put A Bundlo of sweet herbs whon it is boyled that is strong. Take a bout a handfull of forrill & A little parsley Chop's them very well but not to fmall & puff them into yol pott yt an hourd Before you Take vp yol Broath then tak some fronch Bread & make sippetts & Lay them in yol Dish & Sett it over A Chaffingdish of Coales thon put in yol Broath & ftow them over yd Coales A little then put in fome Gravy & the juced of A Lemon. Butter beforo you Dish it out Take off the fatt vory Cleane & serve it vp"
Note on the Original Text
The recipe is written in late 17th-century English, with phonetic, non-standard spelling and frequent abbreviations—'yot' for 'your,' 'boyled' for 'boiled,' and 'Broath' for 'broth.' Instructions are conversational and sequence-driven, assuming the reader’s culinary background. Many words, like 'forrill' (sorrel) and 'pottags' (potage), reflect period pronunciation. Quantities are imprecise, with handfuls and bundles standing in for modern measurements—requiring culinary experience for interpretation. Such writing mirrors the oral traditions of the time, with recipes as reminders, not strict blueprints.
Title
Cookbook of Ann Smith, Reading (1698)
You can also click the book image above to peruse the original tome
Writer
Ann Smith
Era
1698
Publisher
Unknown
Background
Step into the sumptuous kitchens of 17th-century England with Ann Smith’s culinary treasury, where traditional recipes and time-honored techniques invite you to savor the flavors of history. Each page promises a feast of inspiration and a glimpse into the artful dining of a bygone era.
Kindly made available by
Folger Shakespeare Library
Composed in 1698 by Ann Smith, this recipe hails from the late Stuart or early Georgian era in England—a time when 'proper' broths were central to both daily sustenance and refined dining. 'Pottags' is likely related to 'potage' or 'pottage,' robust soups and stews simmered with herbs, meat, and bread. The dish showcases the period's love for layered broths and elaborate garnishing. The spelling and phrasing reflect a time when home cooks recorded instructions for fellow literate women of their household, perhaps passing knowledge between generations. The recipe bridges the practical world of the kitchen and the genteel aspirations to serve nourishing, elegant fare.
Back then, cooks would have used a large iron or copper pot for boiling over an open hearth or on a grate. Bread would be sliced and perhaps dried near the coals or in an oven. Chopping herbs required a sharp knife and a wooden board. Straining was done through cloth or a fine sieve, while sippets were laid into a deep dish or shallow bowl and kept warm over a chafing dish of hot coals. Ladles, long-handled spoons, and skimmers were essential for dealing with hot broth and removing the fat.
Prep Time
15 mins
Cook Time
2 hrs
Servings
4
We've done our best to adapt this historical recipe for modern kitchens, but some details may still need refinement. We warmly welcome feedback from fellow cooks and culinary historians — your insights support the entire community!
Ingredients
- 1 lb 2 oz beef (brisket or chuck)
- 5 oz unsmoked streaky bacon
- 2–3 whole cloves
- 1 small chicken or extra beef (optional for a stronger broth)
- 1 small bunch mixed herbs (thyme, rosemary, parsley, bay leaf; about 1/2 oz total)
- 1 oz sorrel (or spinach as substitute)
- 1/3 oz flat-leaf parsley
- 3 1/2 oz French bread (for sippets/croutons)
- 8 1/2 cups water
- 2 tbsp fresh beef or veal gravy
- Juice of 1 lemon
- Salt (to taste)
Instructions
- To make 'Pottags' in a modern kitchen, begin by simmering 1 lb 2 oz of beef (such as brisket or chuck) with 5 oz of unsmoked streaky bacon, 2–3 whole cloves (and optionally, another meat such as chicken for a richer broth), in about 8 1/2 cups of water.
- Add a bundle of mixed fresh herbs: thyme, rosemary, parsley, and perhaps bay leaf.
- Simmer for at least 2 hours until the broth is strong and aromatic.
- About an hour before serving, finely chop a generous handful (about 1 oz) of sorrel (or spinach if sorrel is unavailable) and a small bunch (about 1/3 oz) of parsley.
- Stir these into the pot.
- Just before serving, slice some French bread (about 3 1/2 oz), toast or dry it, and lay the pieces (sippets) in a serving dish.
- Strain the broth, pour it over the bread, and let it heat gently over low heat for a few minutes.
- Finally, add a few tablespoons (2 tbsp) of fresh beef or veal gravy and the juice of 1 lemon.
- Carefully skim off any fat and serve hot.
Estimated Calories
350 per serving
Cooking Estimates
It takes about 15 minutes to prepare the ingredients, and about 2 hours to simmer the broth and finish the soup. This recipe makes 4 servings, and each serving has about 350 calories.
As noted above, we have made our best effort to translate and adapt this historical recipe for modern kitchens, taking into account ingredients nowadays, cooking techniques, measurements, and so on. However, historical recipes often contain assumptions that require interpretation.
We'd love for anyone to help improve these adaptations. Community contributions are highly welcome. If you have suggestions, corrections, or cooking tips based on your experience with this recipe, please share them below.
Join the Discussion
Rate This Recipe
Dietary Preference
Main Ingredients
Occasions
Den Bockfisch In Einer Fleisch Suppen Zu Kochen
This recipe hails from a German manuscript cookbook compiled in 1696, a time whe...
Die Grieß Nudlen Zumachen
This recipe comes from a rather mysterious manuscript cookbook, penned anonymous...
Ein Boudain
This recipe comes from an anonymous German-language manuscript cookbook from 169...
Ein Gesaltzen Citroni
This recipe, dating from 1696, comes from an extensive anonymous German cookbook...
Browse our complete collection of time-honored recipes