Sowens

Ingredients

• soak any quantity of oatmeal seeds
• pour upon it twice its bulk in lukewarm water
• Leave it for three or four days in a warm place
• moistening them with a little of the liquor
• put a little salt into it

Method

1. 1

   Soak the oatmeal seeds in a tub or large jar, and pour upon it twice its bulk in lukewarm water.

2. 2

   Leave it for three or four days in a warm place till it turns sour.

3. 3

   Pass the whole through a sieve, and squeeze the seeds, moistening them with a little of the liquor, to get all the goodness out of them.

4. 4

   Let the liquor thus obtained stand till the starchy matter it contains sinks to the bottom; then pour it off, and add fresh cold water.

5. 5

   When the sowens are wanted, pour off the water, and mix as much of the starchy sediment with water as will thin it; put a little salt into it, and boil it, stirring briskly all the time till it thickens.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1866. The excerpt below is the record exactly as published.

Sowens. — Sowens is one of the national dishes of Scotland, made from the husk of the oat (called in Scotland sfcds) . These seeds con- tain a good deal of farinaceous matter after the.y are separated from the oatmeal, and this matter is convei'ted into a ver^' nourishing and palatable article of food. In some of the northern towns of Scotland iftiii sowens are drunk on Xew Year's Day morning, while "but- tered sowens wi' fragrant lunt " is in i-ural districts the supper for Hallow-Eve. This dish is known in England, Wales, and Ireland as " flmnmery." It is very good eaten cold, and will turn out in a shape, making a kind of oat- meal jelly. To prepare it. soak any quantity of oatmeal seeda in a tub or large jar, and pour sow ( 908 ) SOY upon it twice its tulk in lukewarm water. Leave it for three or four days in a warm place till it turns sour. Pass the whole through a sieve, and squeeze the seeds, moistening them with a little of the liquor, to get all the goodness out of them. Let the liquor thus obtained stand till the starchy matter it contains sinks to the hottom ; then pour it off, and add fresh cold water. When the sowens are wanted, pour off the water, and mi.x as much of the starchy sediment with water as will thin it ; put a little salt into it

Cook this with the app: pantry check, scaling, and the assistant.