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| 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 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).
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