 | 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 message) |
| 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.
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.
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
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. xix + 892. ISBN 0-19-211579-0.
 | This Scottish cuisine-related article is a stub. You can help Misplaced Pages by expanding it. |