Sowensin Scotland

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Abstract
Oatmeal in its various forms was formerly one of the basic elements in the diet of Scotland. It has been and is still used as porridge, made by boiling meal and water togethe, as brose, made by pouring boiling water into a bowl of meal and stirring, and as oatcakes which, though not so much baked at home nowadays, are coming into increasing prominenee as factory produce.There is also a by-product, generally called Sowens in Lowland Scots, in Gaelic subhan or súghan, and in the Shetland islands, virpa. It is a kind of flummery (from Welsh llymru), one of the essential aspects of which is that it is soured.

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