Matches in DBpedia 2014 for { ?s ?p 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.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 (Hartley 1954).In addition to oats, brose could 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 (Davidson op.cit.).Atholl brose is an alcoholic drink involving brose.. }
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- Brose abstract "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.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 (Hartley 1954).In addition to oats, brose could 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 (Davidson op.cit.).Atholl brose is an alcoholic drink involving brose.".