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Soup

Kale Brose

A broth made from ox-head or cowheel, kale sprouts, oatmeal, and water, served hot.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Kale Brose

Ingredients

Directions

Make the broth

  1. Make a broth from the ox-head or cowheel and boil until oil floats on top.

  2. Add the sprouts and boil them in the broth.

Finish and serve

  1. In a basin, mix the oatmeal with a little salt and a teacupful of the fat broth until it forms knots.

  2. Stir the oatmeal mixture into the broth, give it one boil, and serve very hot.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

What each ingredient does

Oatmeal
Thickens the broth as it cooks, giving it body and a heartier texture.
Sprouts
Supply the green vegetable element and fresh, slightly bitter flavor to the broth.
Ox-head or cowheel
Releases fat and gelatin into the water, enriching the broth with flavor and richness.

The step that matters

Mixing the oatmeal with fat broth. If the oatmeal is stirred in dry or without enough liquid, it clumps into lumps instead of dispersing evenly. Mixing it first with salt and some hot fat broth lets the starch hydrate gradually before it joins the pot.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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