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- Sowans abstract "Sowans or sowens (from Scottish Gaelic: sùghan), also called virpa, is a Scottish dish made using the starch remaining on the inner husks of oats after milling. The husks are allowed to soak in water and ferment for a few days. The liquor is strained off and allowed to stand for a day to allow the starchy matter therein to settle. The liquid part, or swats is poured off and can be drunk. The remaining sowans are boiled with water and salt until thickened, then served with butter or dipped into milk. The flavour is distinctly sour.".
- Sowans country Scotland.
- Sowans ingredientName "Oat-husk starch, water".
- Sowans type Porridge.
- Sowans wikiPageID "13774728".
- Sowans wikiPageLength "1774".
- Sowans wikiPageOutDegree "10".
- Sowans wikiPageRevisionID "700605787".
- Sowans wikiPageWikiLink Category:Fermented_foods.
- Sowans wikiPageWikiLink Category:Oats.
- Sowans wikiPageWikiLink Category:Porridges.
- Sowans wikiPageWikiLink Category:Scottish_cuisine.
- Sowans wikiPageWikiLink Husk.
- Sowans wikiPageWikiLink List_of_porridges.
- Sowans wikiPageWikiLink Oat.
- Sowans wikiPageWikiLink Porridge.
- Sowans wikiPageWikiLink Scotland.
- Sowans wikiPageWikiLink Scottish_cuisine.
- Sowans wikiPageWikiLinkText "Sowans".
- Sowans wikiPageWikiLinkText "sowans".
- Sowans country Scotland.
- Sowans mainIngredient "Oat-husk starch, water".
- Sowans name "Sowans".
- Sowans type Porridge.
- Sowans wikiPageUsesTemplate Template:Food-stub.
- Sowans wikiPageUsesTemplate Template:Infobox_prepared_food.
- Sowans wikiPageUsesTemplate Template:Lang-gd.
- Sowans wikiPageUsesTemplate Template:Portal.
- Sowans wikiPageUsesTemplate Template:Reflist.
- Sowans subject Category:Fermented_foods.
- Sowans subject Category:Oats.
- Sowans subject Category:Porridges.
- Sowans subject Category:Scottish_cuisine.
- Sowans hypernym Dish.
- Sowans type Food.
- Sowans type Food.
- Sowans type Product.
- Sowans type FunctionalSubstance.
- Sowans type Thing.
- Sowans type Q2095.
- Sowans comment "Sowans or sowens (from Scottish Gaelic: sùghan), also called virpa, is a Scottish dish made using the starch remaining on the inner husks of oats after milling. The husks are allowed to soak in water and ferment for a few days. The liquor is strained off and allowed to stand for a day to allow the starchy matter therein to settle. The liquid part, or swats is poured off and can be drunk.".
- Sowans label "Sowans".
- Sowans sameAs Q7571846.
- Sowans sameAs Sùbhan.
- Sowans sameAs m.0crcc4g.
- Sowans sameAs Q7571846.
- Sowans wasDerivedFrom Sowans?oldid=700605787.
- Sowans isPrimaryTopicOf Sowans.
- Sowans name "Sowans".