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Sowans
Sowans or sowens (from (スコットランド・ゲール語:sùghan)), also called virpa, is a Scottish dish made using the starch remaining on the inner husks of oats after milling. The husks are allowed to soak in water and ferment for a few days. The liquor is strained off and allowed to stand for a day to allow the starchy matter therein to settle. The liquid part, or ''swats'' is poured off and can be drunk. The remaining ''sowans'' are boiled with water and salt until thickened, then served with butter or dipped into milk. The flavour is distinctly sour.〔McNeill, F. Marian (1929). ''The Scots Kitchen''. Paperback: 259 pages, Edinburgh: Mercat Press; New Edition (25 Oct 2004) ISBN 1-84183-070-4, p202〕 ==See also==
* List of porridges
抄文引用元・出典: フリー百科事典『 ウィキペディア(Wikipedia)』 ■ウィキペディアで「Sowans」の詳細全文を読む
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