sowens

[ soh-uh nz, soo- ]

/ ˈsoʊ ənz, ˈsu- /

porridge made from oat bran or husks that have been soaked in water, slightly fermented, and then boiled.

Origin of sowens

1575–85; < Scots Gaelic sùghan, derivative of sùgh sap

sow wild oats, sowback, sowbelly, sowbread, sowcar, sowens, soweto, sown, sox, soy, soy flour

He is a poet, and, according to his idea of that race, they subsist entirely upon porridge or on sowens.

Blackwood's Edinburgh Magazine, Volume 60, No. 369, July 1846 |Various
"Sowens is—or are—good," decided Dr. Watkins, tasting his cake slowly, and pronouncing judgment on it after due deliberation.

Ethel Morton's Holidays |Mabell S. C. Smith
Sowens, with butter instead of milk to them, is always the Halloween supper.

The Complete Works of Robert Burns: Containing his Poems, Songs, and Correspondence. |Robert Burns and Allan Cunningham
Sowens, a dish made by steeping, fermenting, and then boiling the husks or siftings of oats in water.

Witchcraft and Superstitious Record in the South-Western District of Scotland |J. Maxwell Wood

Sowens, pottage made of the dust in oatmeal seeds steeped and soured.

The Proverbs of Scotland |Alexander Hislop

sowens

/ (ˈsəʊənz, ˈsuː-) /

Scot a pudding made from oatmeal husks steeped and boiled

C16: from Scottish Gaelic sùghan, from sùfgh sap; related to Old High German sūgan to suck