Gruel is a food preparation consisting 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 need to not even be cooked. Historically, gruel — often made from millet, hemp or barley, or in hard times, of chestnut flour and even the less tannic acorns of some oaks — has been a staple of the human diet, especially for peasants.
The importance of gruel as a form of sustenance is especially noted for invalids and for recently-weaned children. Hot malted milk is a form of gruel, although manufacturers like Ovaltine and Horlicks avoid calling it gruel, due to the negative associations attached to the word through novels like Charles Dickens' Oliver Twist.
From a literary, bourgeois, or modern point of view, gruel has often been associated with poverty. Gruel is a colloquial expression of any watery or liquidy food that is of unknown character, e.g. pea soup; soup is derived from sop, the slice of bread which was soaked with broth or thin gruel.
Read more about Gruel: History, Etymology, In Fiction
Famous quotes containing the word gruel:
“Three meals of thin gruel a day, with an onion twice a week, and half a roll on Saturdays.”
—Charles Dickens (18121870)
“Three meals of thin gruel a day, with an onion twice a week, and half a roll on Saturdays.”
—Charles Dickens (18121870)
“The gruel that childrens little hands have stirred
Is sweeter than nectar.”
—Tiruvalluvar (c. 5th century A.D.)