Brose
Encyclopedia
Brose is a Scots
word for an uncooked form of porridge
: oatmeal
(and/or other meals) is mixed with boiling water and allowed to stand for a short time. It is eaten with salt and butter, milk or buttermilk. A version of brose is called crowdie, made with ground oats and cold water, though that term is more often used for a type of cheese.
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 (Hartley 1954).
In addition to oats, brose could be made with barley
meal, peasemeal
, or a mixture of different meals. Other ingredients, such as nettle
tops, kale
, and swede
may be added to the basic brose (Davidson op.cit.).
Atholl brose is an alcoholic drink involving brose.
Scots language
Scots is the Germanic language variety spoken in Lowland Scotland and parts of Ulster . It is sometimes called Lowland Scots to distinguish it from Scottish Gaelic, the Celtic language variety spoken in most of the western Highlands and in the Hebrides.Since there are no universally accepted...
word for an uncooked form of porridge
Porridge
Porridge is a dish made by boiling oats or other cereal meals in water, milk, or both. It is usually served hot in a bowl or dish...
: oatmeal
Oatmeal
Oatmeal is ground oat groats , or a porridge made from oats . Oatmeal can also be ground oat, steel-cut oats, crushed oats, or rolled oats....
(and/or other meals) is mixed with boiling water and allowed to stand for a short time. It is eaten with salt and butter, milk or buttermilk. A version of brose is called crowdie, made with ground oats and cold water, though that term is more often used for a type of cheese.
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 (Hartley 1954).
In addition to oats, brose could be made with barley
Barley
Barley is a major cereal grain, a member of the grass family. It serves as a major animal fodder, as a base malt for beer and certain distilled beverages, and as a component of various health foods...
meal, peasemeal
Peasemeal
Peasemeal is a flour produced from yellow field peas that have been roasted. The roasting enables greater access to protein and starch thus increasing nutritive value. Traditionally the peas would be ground three times using water powered stone mills...
, or a mixture of different meals. Other ingredients, such as nettle
Nettle
Nettles constitute between 24 and 39 species of flowering plants of the genus Urtica in the family Urticaceae, with a cosmopolitan though mainly temperate distribution. They are mostly herbaceous perennial plants, but some are annual and a few are shrubby...
tops, kale
Kale
Kale is very high in beta carotene, vitamin K, vitamin C, lutein, zeaxanthin, and reasonably rich in calcium. Kale, as with broccoli and other brassicas, contains sulforaphane , a chemical with potent anti-cancer properties. Boiling decreases the level of sulforaphane; however, steaming,...
, and swede
Rutabaga
The rutabaga, swede , turnip or yellow turnip is a root vegetable that originated as a cross between the cabbage and the turnip; see Triangle of U...
may be added to the basic brose (Davidson op.cit.).
Atholl brose is an alcoholic drink involving brose.