Brose is a Scots word for an uncooked form of porridge: 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, and swede 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).
brose, automotive, supplier, fahrzeugteile, basketball, team, baskets, this, article, needs, additional, citations, verification, please, help, improve, this, article, adding, citations, reliable, sources, unsourced, material, challenged, removed, find, source. For the automotive supplier see Brose Fahrzeugteile For the basketball team see Brose Baskets This article needs additional citations for verification Please help improve this article by adding citations to reliable sources Unsourced material may be challenged and removed Find sources Brose news newspapers books scholar JSTOR July 2021 Learn how and when to remove this template message Brose is a Scots word for an uncooked form of porridge 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 BroseTypeUncooked form of porridgePlace of originScotlandInvented16th CenturyServing temperatureWith salt and butter milk or buttermilkMain ingredientsOatmealIngredients generally usedBoiling water or stock VariationsCrowdieBrose 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 and swede 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 EditAtole Posset TsampaReferences Edit Hartley Dorothy 1954 Food in England London MacDonald p 676 Davidson Alan 1999 The Oxford Companion to Food Oxford New York Oxford University Press xix 892 ISBN 0 19 211579 0 nbsp This Scottish cuisine related article is a stub You can help Wikipedia by expanding it vte Retrieved from https en wikipedia org w index php title Brose amp oldid 1134821919, wikipedia, wiki, book, books, library,
