Brose facts for kids
Atholl Brose
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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 a traditional Scottish word for a simple, uncooked type of porridge. It's made by mixing oatmeal (or other grains) with boiling water or a type of broth called "stock." After mixing, it's left to sit for a short time. People usually eat brose with a little salt, butter, milk, or buttermilk.
What is Brose?
Brose is a hearty and filling dish. It's often thicker and more substantial than regular cooked porridge. For the best brose, people usually use medium or coarse oatmeal. This is different from the flat, rolled oats often used for quick porridge.
A Bit of History
This simple meal has been around for a long time. In the 16th century, Scottish shepherds would carry a mix of oatmeal and water with them. As they walked and climbed the hills, the mixture would get shaken up. This natural mixing process created brose, ready for them to eat. It was a quick and easy way to get energy while working outdoors.
Different Kinds of Brose
While oats are the most common ingredient, brose can also be made with other types of grain meals. These include barley meal or peasemeal. Sometimes, people even mix different meals together to create unique flavors.
You can also add other ingredients to the basic brose. Some traditional additions include nettle tops, kale, or swede. These additions make the brose even more nutritious and flavorful.
One special type is Atholl brose. This is a traditional Scottish drink. It's made with oatmeal brose, honey, and a type of Scottish spirit called whisky. Sometimes, cream is also added, especially for celebrations.
See also
