Biology:Brose
| Type | Uncooked form of porridge |
|---|---|
| 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
- ↑ Hartley, Dorothy (1954). Food in England. London: MacDonald. p. 676.
- ↑ Davidson, Alan (1999). The Oxford Companion to Food. Oxford, New York: Oxford University Press. p. xix + 892. ISBN 0-19-211579-0. https://archive.org/details/oxfordcompaniont00davi_0.
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