About: Peasemeal   Sponge Permalink

An Entity of Type : owl:Thing, within Data Space : 134.155.108.49:8890 associated with source dataset(s)

Peasemeal is a flour produced from yellow field peas that have been roasted. The roasting enables greater access to protein and starch thus increasing nutritive value. Traditionally the peas would be ground three times using water powered stone mills. The color of the flour is brown yellow due to the caramelization achieved during roasting while the texture ranges from fine to gritty. The uses of peasemeal is similar to maize meal in baking, porridge and quick breads. Peasemeal has had a long history in Great Britain and is still used in Scotland for dishes such as brose and bannocks. Brose is similar to farina in its consumption by the addition of boiling water or stock to the peasemeal then eaten immediately with butter, pepper, salt, sugar or raisins.

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  • Peasemeal
rdfs:comment
  • Peasemeal is a flour produced from yellow field peas that have been roasted. The roasting enables greater access to protein and starch thus increasing nutritive value. Traditionally the peas would be ground three times using water powered stone mills. The color of the flour is brown yellow due to the caramelization achieved during roasting while the texture ranges from fine to gritty. The uses of peasemeal is similar to maize meal in baking, porridge and quick breads. Peasemeal has had a long history in Great Britain and is still used in Scotland for dishes such as brose and bannocks. Brose is similar to farina in its consumption by the addition of boiling water or stock to the peasemeal then eaten immediately with butter, pepper, salt, sugar or raisins.
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dcterms:subject
abstract
  • Peasemeal is a flour produced from yellow field peas that have been roasted. The roasting enables greater access to protein and starch thus increasing nutritive value. Traditionally the peas would be ground three times using water powered stone mills. The color of the flour is brown yellow due to the caramelization achieved during roasting while the texture ranges from fine to gritty. The uses of peasemeal is similar to maize meal in baking, porridge and quick breads. Peasemeal has had a long history in Great Britain and is still used in Scotland for dishes such as brose and bannocks. Brose is similar to farina in its consumption by the addition of boiling water or stock to the peasemeal then eaten immediately with butter, pepper, salt, sugar or raisins.
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