|Type||Uncooked form of porridge|
|Place of origin||Scotland|
|Serving temperature||With salt and butter, milk or buttermilk|
|Ingredients generally used||Boiling water|
Brose is a Scots word for an uncooked form of porridge: oatmeal (and/or other meals) is mixed with boiling water and allowed to stand for a short time. It is eaten with salt and butter, milk or buttermilk. A version of brose is called crowdie, made with ground oats and cold water, though 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.
Atholl brose (or Athol Brose, Athole Brose) is a Scottish alcoholic drink of oatmeal brose, honey, whisky and sometimes cream (particularly on festive occasions).
|This Scotland-related article is a stub. You can help Wikipedia by expanding it.|
|This food-related article is a stub. You can help Wikipedia by expanding it.|