Gruel

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Gruel

Gruel (/ɡruːəl/) is a type of food that consists of some type of cereal—oat, wheat or rye flour, or rice—boiled in water or milk. It is a thinner version of porridge that may be more often drunk than eaten and may not need to be cooked. Historically, gruel has been a staple of the diet for many people.

Etymology

The word 'gruel' comes from Old French 'gruel', which referred to a type of soup. This, in turn, is believed to have been derived from the Late Latin word 'grutellum', a diminutive form of 'grutum', meaning 'grain'.

Usage

Gruel was often used in the past as a food for the sick, as it is easily digestible. In addition to being a staple food for many people in history, gruel is also known to have been used in various cultures as a punishment or a form of humiliation.

Related Terms

  • Porridge: A dish made by boiling ground, crushed, or chopped starchy plants—typically grain—in milk or water.
  • Congee: A type of rice porridge or gruel popular in many Asian countries.
  • Pap: A similar foodstuff, often made from maize, common in African, Dutch, and Afrikaans cuisine.
  • Frumenty: A type of wheat porridge that was popular in Western European medieval cuisine.

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