Home › The Principles of Cookery › PEAS, ASPARAGUS HEADS AS. (See ASPARAGUS HEADS AS PEAS.)

PEAS, ASPARAGUS HEADS AS. (See ASPARAGUS HEADS AS PEAS.)

PEAS "BROSE."

In Scotland "peas brose," as it is called, is made of the fine flour of the white pea, by forming it into a mass merely by the addition of boiling water, a piece of butter, and a little salt. It is a favourite dish with not only the working classes, but is even esteemed by many of the gentry. It was introduced into fashion chiefly by the recommendation of Dr. Cleghorn, at one time Professor of Chemistry in Glasgow University. Peas brose is usually eaten with milk, and is a sweet nourishing article of diet, peculiarly fitted for persons of a costive habit, and for children.