The Broons put it in a drawer! Why porridge is the great Scottish

Doris Mash Porridge

A porridge drawer is a very Scottish thing. Any leftover porridge was poured from a large stovetop pot into a lined drawer, allowed to settle, scored into bars and left to cool. Once cooled, the porridge can be cut out and eaten as bars as a snack.

Crofter's porridge

Porridge - a food as old as mankind. The origin of the word "porridge" can be traced back on the one hand to the expression 'pottage', a variation of the French word 'potage' - a name for soup - and on the other hand to the word 'pot', the saucepan. Although the word "porridge" was not used until the 17 th century, the.

Easy Traditional Porridge And The Ultimate Guide To Porridge + video

In the morning, fresh porridge was made for breakfast and a slice or two of the now set porridge from the drawer was taken to the workplace, usually out in the fields attending to the crops or animals. Any babies born to these poorer families were put to "bed" in a drawer, usually above the porridge drawer, and the slow rising heat acted as.

Make Porridge tips on how to make it taste great Must See Scotland

If you asked 100 Scottish people how they make their porridge you would probably get 100 different answers. So the true answer is "Any way you like."Here's.

Scottish Highland Dresser porridge drawer?! Antiques Board

Cottages across Scotland often had chests or dressers featuring a special 'porridge drawer', a tin-lined drawer into which porridge, freshly made with water and seasoned with salt, would have been poured. Story has it that a newborn baby would be wrapped and placed in the drawer above the one storing the porridge, so that the heat, rising.

'Pocket porridge' insight at Hugh Miller's Birthplace Cottage and

Some Porridge Oats Facts - including the legendary porridge drawer… The cleaned and heated 'kilned' vital part of the oat is called a 'groat'. Oatflakes, basically milled groats, were an American invention. The Gaelic word for porridge is 'brochan' or 'lite'.

Organic porridge ready to eat

Making in a microwave. Mix rolled oats, water, and milk in a bowl (use a large bowl to prevent spilling over when cooking). Cook uncovered in the microwave on high power for 1 ½ minutes. Stir. Cook for another minute. Repeat if necessary until it boils and thickens, and becomes smooth and creamy.

Vintage Welsh Oak Dresser Sideboard, Late 20th Century at

The Broons put it in a drawer! Why porridge is the great Scottish staple that has survived the test of time. By Brian Stormont. September 21 2020, 8:00 am. September 21 2020, 8:00 am. Share

Scotland,historic discovery "The Porridge Drawer" Singletrack World

Used to be a thing in Scotland - in the "Fairm Touns" in the North East in particular. The contracted workers used to get Porridge in the morning and the cook used part of the batch to cool and solidify in a Porridge Drawer so that they could also get a slab or slice of Porridge with their lunch. I can't recall reading if was ever fried though.

Check out this idea! Bags be gone! These dry storage drawers

They used to line a wooden drawer and tip the porridge into it to cool overnight, then cut a slab off each day to take to out into the wild and woolly highlands! Prep: 15 mins; Cook: Cool overnight in fridge; Servings: 2-3; Ingredients. 100g porridge oats (half jumbo, half regular)

Jeannie's Kitchen A Big Soak

2.5 ounces (2.5 rounded tablespoons) medium-ground oats. Pinch of salt. Method: Bring the water (or water and milk) to a good rolling boil, preferably in a non-stick pan. Slowly pour the oatmeal into the boiling liquid, stirring vigorously with a wooden spoon all the time. Keep stirring until it has returned to the boil again, reduce the heat.

Porridge Breakfast Recipes GoodtoKnow

"Porridge Drawers" were common among Scottish households, where porridge would be stored throughout the day and eaten later on as a solid bar of oats. The preparation of porridge is a controversial topic, with many insisting that the 'correct' porridge recipe consists of only oats, water and a pinch of salt..

Could a new tour of Scotland convince you to eat porridge three times a

Mix this into a pan and heat on a medium setting on the stove or hob. Stir continuously and once thickened turn off the heat and serve. Those who prefer to use oatmeal, especially medium oatmeal or pinhead oatmeal will need to allow up to 30 minutes simmering time until it is thoroughly cooked.

Scottish Highland Dresser porridge drawer?! Antiques Board

The Scottish spurtle and porridge drawer. bonchan/Shutterstock. One country where porridge is a rich part of the heritage has to be Scotland, and oats help to start what is often a cold day, finding a place in the traditional Scottish breakfast, along with oatcakes and haggis (via Scottish Scran). Such is the cultural importance of eating.

Pin on Recipes

Scottish Porridge. Enjoyed for centuries in Scotland and made from oats-one of the few grains that grow well in the country-Scottish porridge is a healthy and tasty dish containing high amounts of fiber, vitamins, and minerals. Traditionally, the oatmeal is cooked in water with a pinch of salt, stirred clockwise (to fend off the Devil) with.

The Porridge Drawer; Big Lottery Fund; 2005; GWL2023185 eHive

The porridge drawer was the precursor to the modern granola bar. Once cooled, they would slice the oat brick into bars and serve at room temp. A ready form of snack, breakfast, or lunch for.