Brose

{{short description|Type of porridge}} {{for multi|the automotive supplier|Brose Fahrzeugteile|the basketball team|Brose Baskets}} {{Use dmy dates|date=April 2022}} {{more citations needed|date=July 2021}} {{Infobox food | name = Brose | image_size = | image_alt = | alternate_name = | type = Uncooked form of porridge | course = | place_of_origin = Scotland | region = | national_cuisine = | creator =  | year = 16th Century | mintime = | maxtime = | served = With salt and butter, milk or buttermilk | main_ingredient = Oatmeal | minor_ingredient = Boiling water (or stock) | variations = Crowdie | serving_size = 100 g | calories = | calories_ref = | protein = | fat = | carbohydrate = | glycemic_index = | similar_dish = | other = }}

'''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.<ref name="hartley1">{{cite book | last = Hartley | first = Dorothy | authorlink= Dorothy Hartley | title = Food in England | publisher = MacDonald | year = 1954 | location = London | page = 676 }}</ref>

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.<ref name="davidson1">{{cite book | last = Davidson | first = Alan | author-link = Alan Davidson (food writer) | title = The Oxford Companion to Food | publisher = Oxford University Press | year = 1999 | location = Oxford, New York | url = https://archive.org/details/oxfordcompaniont00davi_0 | isbn = 0-19-211579-0 | no-pp = true | page = xix + 892 | url-access = registration }}</ref>

Atholl 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 * Posset * Tsampa

== References == {{reflist}}

Category:Scottish cuisine Category:Cereals