We are independent & ad-supported. We may earn a commission for purchases made through our links.

Advertiser Disclosure

Our website is an independent, advertising-supported platform. We provide our content free of charge to our readers, and to keep it that way, we rely on revenue generated through advertisements and affiliate partnerships. This means that when you click on certain links on our site and make a purchase, we may earn a commission. Learn more.

How We Make Money

We sustain our operations through affiliate commissions and advertising. If you click on an affiliate link and make a purchase, we may receive a commission from the merchant at no additional cost to you. We also display advertisements on our website, which help generate revenue to support our work and keep our content free for readers. Our editorial team operates independently from our advertising and affiliate partnerships to ensure that our content remains unbiased and focused on providing you with the best information and recommendations based on thorough research and honest evaluations. To remain transparent, we’ve provided a list of our current affiliate partners here.

What Is Brose?

By Angie Bates
Updated May 16, 2024
Our promise to you
DelightedCooking is dedicated to creating trustworthy, high-quality content that always prioritizes transparency, integrity, and inclusivity above all else. Our ensure that our content creation and review process includes rigorous fact-checking, evidence-based, and continual updates to ensure accuracy and reliability.

Our Promise to you

Founded in 2002, our company has been a trusted resource for readers seeking informative and engaging content. Our dedication to quality remains unwavering—and will never change. We follow a strict editorial policy, ensuring that our content is authored by highly qualified professionals and edited by subject matter experts. This guarantees that everything we publish is objective, accurate, and trustworthy.

Over the years, we've refined our approach to cover a wide range of topics, providing readers with reliable and practical advice to enhance their knowledge and skills. That's why millions of readers turn to us each year. Join us in celebrating the joy of learning, guided by standards you can trust.

Editorial Standards

At DelightedCooking, we are committed to creating content that you can trust. Our editorial process is designed to ensure that every piece of content we publish is accurate, reliable, and informative.

Our team of experienced writers and editors follows a strict set of guidelines to ensure the highest quality content. We conduct thorough research, fact-check all information, and rely on credible sources to back up our claims. Our content is reviewed by subject matter experts to ensure accuracy and clarity.

We believe in transparency and maintain editorial independence from our advertisers. Our team does not receive direct compensation from advertisers, allowing us to create unbiased content that prioritizes your interests.

Brose is a type of Scottish porridge made from meal, usually oat. Pudding and an alcoholic drink can also be made from this porridge. The origins of brose are at least 500 years old. Although the basic preparation has remained largely the same, modern versions often include ingredients the original versions lacked.

Frequently eaten by Scottish farmers around the 16th century, brose was created by placing oatmeal in a bowl and covering it with boiling water. Butter might be added as well. The mixture was covered and allowed to sit briefly so the oatmeal could partially swell with water. Then, milk was normally added and the dish was eaten. Since the oatmeal had only partially swelled, farmers could eat greater quantities and remain full for longer.

Different versions were prepared in slightly different ways. Oatmeal brose was mixed by cutting through the meal after it had been soaked to form knots or clumps, whereas pease-meal versions were simply stirred to combine. A version called kail brose was made with liquor used to boil salted beef and was generally considered unsuitable for children.

Modern versions often combine the same basic ingredients with other flavorings. Simple recipes may just include rolled oats, water, salt, and perhaps sterilized bran. These versions can be cooked in a double-boiler as well as the old fashioned way. The oats are often first toasted in an oven before use. One popular modern version includes mussels as well cream, onions, salt, and pepper, in addition to the basic brose ingredients, resulting in a hearty, soup-like dish.

Fruit may also be included to make a dessert brose called cranachan. In addition to oatmeal and raspberries, whiskey and honey are usually added to the mixture. Then the mixture is layered with whipped cream and topped with more berries.

One of the most famous versions of brose, however, is Atholl brose. A sweet alcoholic drink, the first written recipe was recorded around 1475, when it was said the Duke of Atholl defeated his enemy by filling a well with the liquid and waiting until his enemy had drunk his fill. Atholl brose is made with Scotch whiskey, honey, and a small portion of oatmeal. It may also include eggs and water.

The oatmeal is first soaked in water or whiskey, and then strained. The solids are discarded and the resulting liquid is blended with the remaining ingredients. The drink must be shaken before use and may be allowed to sit for up to a week before being served.

DelightedCooking is dedicated to providing accurate and trustworthy information. We carefully select reputable sources and employ a rigorous fact-checking process to maintain the highest standards. To learn more about our commitment to accuracy, read our editorial process.

Related Articles

Discussion Comments

DelightedCooking, in your inbox

Our latest articles, guides, and more, delivered daily.

DelightedCooking, in your inbox

Our latest articles, guides, and more, delivered daily.