different between brose vs broth

English

Etymology

From the Doric dialect of North East Scotland, from earlier browes, from Old French broez, nominative of broet (“stew, soup made from meat broth”) (French brouet) diminutive of breu, from Medieval Latin brodium, from Proto-Germanic *bruþ? (“broth”). See broth.

Noun

brose (usually uncountable, plural broses)

1. (Scotland) Oatmeal mixed with boiling water or milk.
   • 1836 Joanna Baillie Witchcraft, Act 1

     I had not far to seek for him: he stood waiting in the passage, for the cooling of his brose.

Derived terms

• brosy, brosey
• brosy-faced

References

• brose, American Encyclopedic Dictionary, by Robert Hunter, John Alfred Williams, Sidney John Hervon Herrtage, 1897.

Anagrams

• Beros, Boers, Boser, Serbo-, Sober, bores, robes, sober

Scots

Alternative forms

• broas

Etymology

Unclear, but possibly deriving from Early Scots bruis, cognate with Middle English browes, possibly from Old French broez, nominative of broet (“stew, soup made from meat broth”) (modern French brouet) diminutive of breu, from Medieval Latin brodium, from Frankish *broþ. See English broth.

Pronunciation

Noun

brose (plural broses)

1. A dish of meal (usually oatmeal, sometimes peasemeal, beremeal, or a combination of meals) made with boiling water or hot milk, which sometimes includes additions such as salt, skimmed fat from broth, or kail.

Derived terms

• birse-brose (brose with whisky added as an ingredient)
• brose-bicker (a wooden vessel for brose)
• kail-brose (brose with kail added)
• querny-brose (brose made from roughly-ground meal)

English

Etymology

From Middle English broth, from Old English broþ (“broth”), from Proto-West Germanic *broþ (“broth”), from Proto-Germanic *bruþ? (“broth”), from Proto-Indo-European *b?rewh?- (“to seethe, roil, brew”). Akin to Old English breowan (“to brew”).

Pronunciation

• (General American) IPA^(key): /b???/, enPR: brôth
• (cot–caught merger, Canada) IPA^(key): /b???/, enPR: br?th
• (Received Pronunciation) IPA^(key): /b???/, enPR: br?th
• Rhymes: -??

Noun

broth (countable and uncountable, plural broths)

1. (uncountable) Water in which food (meat or vegetable etc) has been boiled.

   Synonyms: bouillon, liquor, pot liquor, stock

2. (countable) A soup made from broth and other ingredients such as vegetables, herbs or diced meat.

Derived terms

Related terms

Translations

See also

• dashi
• souse
• stock

Descendants

• ? Scottish Gaelic: brot

Anagrams

• Borth, throb

Irish

Noun

broth m (genitive singular brotha)

1. Alternative form of bruth (“heat; rash, eruption; nap, pile, covering”)

Declension

Mutation

References

• "broth" in Foclóir Gaeilge–Béarla, An Gúm, 1977, by Niall Ó Dónaill.

Middle English

Alternative forms

• broð, broþ, brotthe, broþþe, broththe

Etymology

From Old English broþ

Pronunciation

• IPA^(key): /br??/

Noun

broth (plural brothes)

1. Water in which something (usually food) has been boiled; broth.

Descendants

• English: broth
  • ? Scottish Gaelic: brot
• Scots: broth

References

• “broth, n.”, in MED Online, Ann Arbor, Mich.: University of Michigan, 2007, retrieved 2018-12-09.