Quote by Francine Segan
““PEASE PORRIDGE in the pot, nine days old” fairly well summarizes the technique of stew preparation in Shakespeare’s day. A thick soup would have been left cooking for days at a time, with new vegetables, stock, and bits of leftover meat continually added. This Italian version contains rich duck meat, a delicious and unusual addition to pea soup.””
About This Quote
Source Book: The Food of Shakespeare, by Francine Segan, 2011
Historical stew cooking involved prolonged simmering with continual additions, creating deep flavor and texture.
In simple terms: Old stews were cooked long with added ingredients.
Key Takeaway
Use slow cooking for richer meals.
Themes
cooking
history
tradition
Mood
nostalgic
educational
Type
culinary
historical
When to use this quote
- home cooking
- slow cooker recipes
- culinary education
- historical reenactments
Key Concepts
culinary arts
food culture
Questions to Reflect On
- What flavors develop from long cooking?
- Can you adapt this method for quick meals?
A Different Perspective
Modern fast cooking may sacrifice depth of flavor.
