Scottish National Dictionary (1700–)
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.
You may wish to vary the format shown below depending on the citation style used.
"Poos n.". Dictionary of the Scots Language. 2004. Scottish Language Dictionaries Ltd. Accessed 16 Jan 2018 <http://www.dsl.ac.uk/entry/snd/poos>
Try an Advanced Search