Scottish National Dictionary (1700–)

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POOS, n. Also poose, pouss (Sc. 1911 S.D.D. Add.). Gen. in comb. soor poos, a coarse bread or scone with a sour flavour baked at Christmas time (see quots.). Mry. c.1730  E. Burt Letters (1818) I. 246:
In the north Lowlands of Scotland, old fashioned country people still prepare against yule time (Christmas), loaves of leavened rye-bread (which in Murray is called poose).
Nai. 1896  Gregor MSS.:
A kind of sour bread called in some places “Soor Poos” (Auldearn) was baked. Oatmeal was mixed with “sooan swats”, i.e. the water poured off “sooans”, and allowed to stand for a few days till it became quite sour. This leaven was baked early on Christmas morning. When kneaded and rolled out it was placed on the “girdle” and “fired” or baked on one side.

[Phs. an extended use of Eng. dial. pous(s)e, a variant of pulse, a kind of porridge made from pease or beans.]

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"Poos n.". Dictionary of the Scots Language. 2004. Scottish Language Dictionaries Ltd. Accessed 15 Dec 2018 <>



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