Powsowdie

Powsowdie is a Scottish sheep's-head broth[1][2] or soup.[3][4] Traditional preparation of the soup includes sheep's trotters as an ingredient.[1][5] Dried peas and barley can also be used as additional ingredients.[2][6] Powsowdie has been described as a speciality dish in Edinburgh, Scotland.[7] Powsowdie is less popular and less known in contemporary times; it was more prominent during times when "all parts of an animal were used in cooking and nothing was wasted".[8] The National Library of Scotland included powsowdie in a 2015 food history exhibition named "Lifting the lid", which was an exhibit of historic Scottish recipe books that included example dishes.[8]

  1. ^ a b Cite error: The named reference Davidson Jaine 2014 was invoked but never defined (see the help page).
  2. ^ a b Cite error: The named reference Hope 2010 was invoked but never defined (see the help page).
  3. ^ Cite error: The named reference Newspapers.com 1971 was invoked but never defined (see the help page).
  4. ^ "Dictionary of the Scots Language :: SND :: Powsowdie n." Dictionary of the Scots Language. Retrieved 9 September 2016.
  5. ^ Cite error: The named reference Craig 1965 was invoked but never defined (see the help page).
  6. ^ Cite error: The named reference Duncan 2004 was invoked but never defined (see the help page).
  7. ^ Cite error: The named reference Gillon 2016 was invoked but never defined (see the help page).
  8. ^ a b Cite error: The named reference National Library of Scotland 2015 was invoked but never defined (see the help page).