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]


"Powsowdie" has also been used as a term for "milk and meal boiled together" and as "any mixture of incongruous sorts of foods."[4][9]

See also


  1. ^ a b Davidson, A.; Jaine, T. (2014). The Oxford Companion to Food. Oxford Companions. OUP Oxford. p. 301. ISBN 978-0-19-104072-6.
  2. ^ a b Hope, A. (2010). A Caledonian Feast. Canongate Classics. Canongate Books. pp. 143–145. ISBN 978-1-84767-442-5.
  3. ^ "The Cincinnati Enquirer". The Cincinnati Enquirer. 10 February 1971. p. 52. Retrieved 9 September 2016.
  4. ^ a b "Dictionary of the Scots Language :: SND :: Powsowdie n." Dictionary of the Scots Language. Retrieved 9 September 2016.
  5. ^ Craig, E. (1965). What's cooking in Scotland. Oliver & Boyd. p. 17.
  6. ^ Duncan, H. (2004). Scottish Pride: 101 Reasons to Be Proud of Your Scottish Heritage. Kensington Publishing Corporation. p. 324. ISBN 978-0-8065-2552-5.
  7. ^ Gillon, J. (2016). Edinburgh Pubs. Amberley Publishing. p. pt117. ISBN 978-1-4456-5260-3.
  8. ^ a b "Recipe books". National Library of Scotland. 8 November 2015. Retrieved 9 September 2016.
  9. ^ Jamieson, J. (1825). A Etymological Dictionary of the Scottish Language ...: Supplement. A Etymological Dictionary of the Scottish Language ...: Supplement. Printed at the University Press for W. & C. Tait. p. 235. Retrieved 9 September 2016.