Movatterモバイル変換


[0]ホーム

URL:


Jump to content
WikipediaThe Free Encyclopedia
Search

Brose

From Wikipedia, the free encyclopedia
Type of porridge
For the automotive supplier, seeBrose Fahrzeugteile. For the basketball team, seeBrose Baskets.

This articleneeds additional citations forverification. Please helpimprove this article byadding 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)
Brose
TypeUncooked form of porridge
Place of originScotland
Invented16th Century
Serving temperatureWith salt and butter, milk or buttermilk
Main ingredientsOatmeal
Ingredients generally usedBoiling water (or stock)
VariationsCrowdie

Brose is aScots word for an uncooked form ofporridge, wherebyoatmeal (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 calledcrowdie, although that term is more often used for atype 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 withbarley meal,peasemeal, or a mixture of different meals. Other ingredients, such asnettle tops,kale, orswede (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

[edit]

References

[edit]
  1. ^Hartley, Dorothy (1954).Food in England. London: MacDonald. p. 676.
  2. ^Davidson, Alan (1999).The Oxford Companion to Food. Oxford, New York: Oxford University Press. xix + 892.ISBN 0-19-211579-0.
Cereal
Soups
Meats
Fish and seafood
Vegetables
Fruit
Dairy
Breads
Puddings, sweets,
cakes, biscuits
Drinks


Stub icon

ThisScottish cuisine-related article is astub. You can help Wikipedia byexpanding it.

Retrieved from "https://en.wikipedia.org/w/index.php?title=Brose&oldid=1199219499"
Categories:
Hidden categories:

[8]ページ先頭

©2009-2025 Movatter.jp