| Brose | |
| Type: | Uncooked form of porridge |
| Place Of Origin: | Scotland |
| Creators: | --> |
| Year: | 16th Century |
| Served: | With salt and butter, milk or buttermilk |
| Main Ingredient: | Oatmeal |
| Minor Ingredient: | Boiling water (or stock) |
| Variations: | Crowdie |
| Serving Size: | 100 g |
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.[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, or swede (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).
. Dorothy Hartley . Food in England . MacDonald . 1954 . London . 676 .