Brose
Type | Uncooked form of porridge |
---|---|
Place of origin | Scotland |
Invented | 16th Century |
Serving temperature | With salt and butter, milk or buttermilk |
Main ingredients | Oatmeal |
Ingredients generally used | Boiling water (or stock) |
Variations | Crowdie |
Brose is a Scots word for an uncooked form of porridge, whereby oatmeal (and/or other meals) is mixed with boiling water (or stock) and allowed to stand for a short time. It is eaten with salt and butter, milk, or buttermilk. A version of brose made with ground oats and cold water is called crowdie, although that term is more often used for a type of cheese.
Brose is generally denser and more sustaining than porridge, and is best made with medium or coarse oatmeal—not rolled (flattened) "porage oats".
In the 16th century, a mixture of oatmeal and water was carried by shepherds; brose resulted from the agitation of the mixture as they climbed the hills.[1]
In addition to oats, brose can be made with barley meal, peasemeal, or a mixture of different meals. Other ingredients, such as nettle tops, kale, or swede (rutabaga), may be added to the basic brose.[2]
Atholl brose (or Athol Brose, Athole Brose) is a Scottish alcoholic drink of oatmeal brose, honey, whisky and sometimes cream (particularly on festive occasions).
See also
- Atole
- Posset
- Tsampa
References
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- Brose
- Porridge
- Skirlie
- Sowans
- Cock-a-leekie soup
- Cullen skink
- Hairst bree, or hodge-podge
- Partan bree
- Powsowdie
- Scotch broth
- Balmoral Chicken
- Black pudding (Stornoway black pudding)
- Chicken tikka masala
- Collops
- Forfar bridie
- Fried chicken
- Fruit pudding
- Full Scottish breakfast
- Guga
- Haggis
- Haggis pakora
- Killie pie
- King Rib
- Link sausage
- Lorne sausage, or square sausage
- Macon
- Mince and tatties
- Munchy box
- Popeseye steak
- Pottit heid and potted hough
- Red pudding
- Reestit mutton
- Scotch pie
- Steak pie
- Stovies
- White pudding
- Bannock
- Buttery, or rowie
- Deep-fried pizza
- Macaroni pie
- Morning roll
- Oatcake
- Pan loaf
- Plain loaf
- Soda bread (Farl)
- Tattie scone
cakes, biscuits
- Abernethy biscuit
- Barley sugar
- Berwick cockle
- Black bun
- Caramel shortbread
- Carrageen moss
- Claggum, or clack
- Clootie dumpling
- Cranachan
- Deep-fried Mars bar
- Digestive biscuit
- Dundee cake
- Dundee marmalade (Keiller's marmalade)
- Edinburgh rock
- Empire biscuit
- Fatty cutties
- Festy cock
- Flapjack
- Fruit slice, or fly cemetery
- Fudge doughnut
- Hatted kit
- Hawick balls
- Heather honey
- Jethart snails
- Lucky tattie
- Macaroon
- Moffat toffee
- Pan drop (Scotch mint)
- Paris buns
- Scone (Girdle scone)
- Scottish crumpet
- Scottish pancake, or drop scone
- Selkirk bannock
- Shortbread
- Soor plooms
- Star rock
- Tablet
- Tunnock's caramel wafer
- Tunnock's teacake
- Tipsy laird
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