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.
In addition to oats, brose can be made with
barley
Barley (''Hordeum vulgare''), a member of the grass family, is a major cereal grain grown in temperate climates globally. It was one of the first cultivated grains, particularly in Eurasia as early as 10,000 years ago. Globally 70% of barley p ...
meal,
peasemeal
Peasemeal (also called pea flour) is a flour produced from yellow field peas that have been roasted. The roasting enables greater access to protein and starch, thus increasing nutritive value. Traditionally the peas would be ground three times ...
, or a mixture of different meals. Other ingredients, such as
nettle
{{redirect, Nettle
Nettle refers to plants with stinging hairs, particularly those of the genus '' Urtica''. It can also refer to plants which resemble ''Urtica'' species in appearance but do not have stinging hairs. Plants called "nettle" includ ...
tops,
kale, and
swede may be added to the basic 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
*
Atole
''Atole'' (, from Nahuatl '' ātōlli'' ), also known as ''atolli'' and ''atol de elote'', is a traditional hot corn- and masa-based beverage of Mexican origin. Chocolate ''atole'' is known as ''champurrado'' or ''atole''. It typically accom ...
*
Tsampa
Tsampa or Tsamba (; ) is a Tibetan and Himalayan staple foodstuff, particularly prominent in the central part of the region. It is glutinous meal made from roasted flour, usually barley flour and sometimes also wheat flour. It is usually mi ...
References
Scottish cuisine
Cereals
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