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Atholl Brose (also rendered; Athol Brose or Athole Brose) is a mixture of oatmeal brose, honey, and whisky. It is traditionally stirred with a silver spoon. Cream is an optional addition, particularly for festive occasions (Davidson 1999). Oatmeal is a product made by processing oats. ...
This article or section does not adequately cite its references or sources. ...
Whisky, or whiskey, refers to a broad category of alcoholic beverages that are distilled from fermented grain mash and aged in wooden casks (generally oak). ...
General Name, Symbol, Number silver, Ag, 47 Chemical series transition metals Group, Period, Block 11, 5, d Appearance lustrous white metal Atomic mass 107. ...
Legend has it that the Duke of Atholl overcame his enemies, during a Highland rebellion in 1745, by filling their well with this intoxicating mixture (Davidson op.cit.). The title Duke of Atholl, named after Atholl in Scotland, was created several times in British history. ...
The Jacobite Risings were a series of uprisings, rebellions, and wars in the British Isles occurring between 1688 and 1746. ...
// Events May 11 - War of Austrian Succession: Battle of Fontenoy - At Fontenoy, French forces defeat an Anglo-Dutch-Hanoverian army including the Black Watch June 4 – Frederick the Great destroys Austrian army at Hohenfriedberg August 19 - Beginning of the 45 Jacobite Rising at Glenfinnan September 12 - Francis I is elected...
Recipe
Simon (1948), in a recipe attributed to the Royal Scots Fusiliers, gives the following proportions, to be mixed "with a silver spoon if available": The Royal Scots Fusiliers is a Regiment of the British army. ...
- 7 parts oatmeal brose
- 7 parts whisky
- 5 parts cream
- 1 part honey
The brose is prepared by steeping a volume of oatmeal overnight in three times as much cold water, then straining the liquid through muslin.
References - Simon, André (1948). A Concise Encylopædia of Gastronomy. Section VIII, Wines and Spirits. London: The Wine and Food Society, viii + 178.
- Davidson, Alan (1999). The Oxford Companion to Food. Oxford, New York: Oxford University Press, xix + 892. ISBN 0-19-211579-0.
Alan Eaton Davidson (March 30, 1924 - December 2, 2003) was a British diplomat and historian best known for his books on food and gastronomy. ...
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