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Powsowdie

{{Short description|Scottish sheep's-head broth or soup}}

Powsowdie is a Scottish sheep's-head broth or soup.{{cite web | title=Dictionary of the Scots Language :: SND :: Powsowdie n. | website=Dictionary of the Scots Language | url=http://dsl.ac.uk/entry/snd/powsowdie | accessdate=9 September 2016}} Traditional preparation of the soup includes sheep's trotters as an ingredient. Dried peas and barley can also be used as additional ingredients. Powsowdie has been described as a speciality dish in Edinburgh, Scotland. Powsowdie is less popular and less known in contemporary times; it was more prominent during times when "all parts of an animal were used in cooking and nothing was wasted". The National Library of Scotland included powsowdie in a 2015 food history exhibition named "Lifting the lid", which was an exhibit of historic Scottish recipe books that included example dishes.

Etymology

"Powsowdie" has also been used as a term for "milk and meal boiled together" and as "any mixture of incongruous sorts of foods."

See also

{{portal|Food|Scotland}}

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References

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{{cite book | last1=Davidson | first1=A. | last2=Jaine | first2=T. | title=The Oxford Companion to Food | publisher=OUP Oxford | series=Oxford Companions | year=2014 | isbn=978-0-19-104072-6 | url=https://books.google.com/books?id=bIIeBQAAQBAJ&pg=PA301 | page=301}}

{{cite book | last=Gillon | first=J. | title=Edinburgh Pubs | publisher=Amberley Publishing | year=2016 | isbn=978-1-4456-5260-3 | url=https://books.google.com/books?id=xR2tCwAAQBAJ&pg=PT117 | page=pt117}}

{{cite book | last=Craig | first=E. | title=What's cooking in Scotland | publisher=Oliver & Boyd | year=1965 | url=https://books.google.com/books?id=iMcvAAAAYAAJ&q=powsowdie | page=17}}

{{cite book | last=Jamieson | first=J. | title=A Etymological Dictionary of the Scottish Language ...: Supplement | publisher=Printed at the University Press for W. & C. Tait | series=A Etymological Dictionary of the Scottish Language ...: Supplement | issue=v. 2 | year=1825 | url=https://books.google.com/books?id=amAJAAAAQAAJ&pg=PA235 | accessdate=9 September 2016 | page=235}}

{{cite book | last=Duncan | first=H. | title=Scottish Pride: 101 Reasons to Be Proud of Your Scottish Heritage | publisher=Kensington Publishing Corporation | year=2004 | isbn=978-0-8065-2552-5 | url=https://books.google.com/books?id=HfMX4Uq9i78C&pg=PA324 | page=324}}

{{cite book | last=Hope | first=A. | title=A Caledonian Feast | publisher=Canongate Books | series=Canongate Classics | year=2010 | isbn=978-1-84767-442-5 | url=https://books.google.com/books?id=yJWnzaM_12kC | pages=143–145}}

{{cite web | title=Recipe books | website=National Library of Scotland | date=8 November 2015 | url=http://www.nls.uk/exhibitions/food-and-drink/recipe-books | accessdate=9 September 2016}}

{{cite web | title=The Cincinnati Enquirer | website=The Cincinnati Enquirer | date=10 February 1971 | url=https://www.newspapers.com/newspage/100909089/ | accessdate=9 September 2016 | page=52}}

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External links

  • [http://www.britishfoodinamerica.com/The-Hardship-War-Austerity-Number-Part-2/the-lyrical/An-Appreciation-of-the-sheep-s-head-both-at-the-table-and-on-the-page/ An Appreciation of the sheep’s head, both at the table & on the page]. Britishfoodinamerica.com.

{{Scottish soups}}{{Scottish cuisine}}

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Category:Scottish soups

Category:Lamb dishes