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Soup

Kale Brose

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

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 with the ox-head or cowheel and boil until oil floats on top.

  2. Add the shredded sprouts to the broth and boil.

Finish and serve

  1. In a basin, mix the oatmeal with a little salt and 1 cup 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
Toasted oatmeal mixed with fat broth forms knots that thicken and give the soup body.
Ox-head or cowheel
Simmered for a long time, it releases fat and gelatin that enrich the broth's flavour and mouthfeel.
Sprouts
Cooked briefly in the broth, they add fresh, slightly bitter green flavour and texture.

The step that matters

Stirring the oatmeal mixture into the broth. Oatmeal mixed with fat broth can clump into lumps if added carelessly. Stirring it into simmering broth keeps the pieces separate and spreads the starch evenly so the broth thickens smoothly.

“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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