Brose
http://dbpedia.org/resource/Brose an entity of type: Thing
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".
rdf:langString
rdf:langString
Brose
rdf:langString
Brose
rdf:langString
Brose
xsd:integer
4585127
xsd:integer
1109431257
<gram>
100.0
rdf:langString
Scotland
rdf:langString
With salt and butter, milk or buttermilk
rdf:langString
Uncooked form of porridge
rdf:langString
Crowdie
xsd:integer
16
rdf:langString
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 meal, peasemeal, or a mixture of different meals. Other ingredients, such as nettle tops, kale, and swede may be added to the basic brose. Atholl brose (or Athol Brose, Athole Brose) is a Scottish alcoholic drink of oatmeal brose, honey, whisky and sometimes cream (particularly on festive occasions).
rdf:langString
Boiling water
xsd:nonNegativeInteger
2740
xsd:string
Oatmeal
xsd:string
With salt and butter, milk or buttermilk
xsd:gYear
0016
xsd:double
100.0