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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.".
- Brose wikiPageID "4585127".
- Brose wikiPageRevisionID "569046536".
- Brose hasPhotoCollection Brose.
- Brose subject Category:Cereals.
- Brose subject Category:Scottish_cuisine.
- Brose type Cereal112141495.
- Brose type Cereals.
- Brose type GramineousPlant112101870.
- Brose type Grass112102133.
- Brose type Herb112205694.
- Brose type LivingThing100004258.
- Brose type Object100002684.
- Brose type Organism100004475.
- Brose type PhysicalEntity100001930.
- Brose type Plant100017222.
- Brose type VascularPlant113083586.
- Brose type Whole100003553.
- Brose type Food.
- Brose type FunctionalSubstance.
- Brose comment "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.".
- Brose label "Brose".
- Brose sameAs m.025t4wz.
- Brose sameAs Q4975393.
- Brose sameAs Q4975393.
- Brose sameAs Brose.
- Brose wasDerivedFrom Brose?oldid=569046536.
- Brose isPrimaryTopicOf Brose.