Powsowdie is a Scottish sheep's-head broth or soup. Traditional preparation of the soup includes sheep's trotters as an ingredient. Dried peas and barley can also be used as additional ingredients. Powsowdie has been described as a speciality dish in Edinburgh, Scotland. Powsowdie is less popular and less known in contemporary times; it was more prominent during times when "all parts of an animal were used in cooking and nothing was wasted". The National Library of Scotland included powsowdie in a 2015 food history exhibition named "Lifting the lid", which was an exhibit of historic Scottish recipe books that included example dishes.
"Powsowdie" has also been used as a term for "milk and meal boiled together" and as "any mixture of incongruous sorts of foods."
- ^ a b Davidson, A.; Jaine, T. (2014). The Oxford Companion to Food. Oxford Companions. OUP Oxford. p. 301. ISBN 978-0-19-104072-6.
- ^ a b Hope, A. (2010). A Caledonian Feast. Canongate Classics. Canongate Books. pp. 143–145. ISBN 978-1-84767-442-5.
- ^ "The Cincinnati Enquirer". The Cincinnati Enquirer. 10 February 1971. p. 52. Retrieved 9 September 2016.
- ^ a b "Dictionary of the Scots Language :: SND :: Powsowdie n." Dictionary of the Scots Language. Retrieved 9 September 2016.
- ^ Craig, E. (1965). What's cooking in Scotland. Oliver & Boyd. p. 17.
- ^ Duncan, H. (2004). Scottish Pride: 101 Reasons to Be Proud of Your Scottish Heritage. Kensington Publishing Corporation. p. 324. ISBN 978-0-8065-2552-5.
- ^ Gillon, J. (2016). Edinburgh Pubs. Amberley Publishing. p. pt117. ISBN 978-1-4456-5260-3.
- ^ a b "Recipe books". National Library of Scotland. 8 November 2015. Retrieved 9 September 2016.
- ^ Jamieson, J. (1825). A Etymological Dictionary of the Scottish Language ...: Supplement. A Etymological Dictionary of the Scottish Language ...: Supplement. Printed at the University Press for W. & C. Tait. p. 235. Retrieved 9 September 2016.
- An Appreciation of the sheep’s head, both at the table & on the page. Britishfoodinamerica.com.