Gruel – a thin porridge made by boiling groats (the crushed grain of various cereals) in water or milk – was commonly eaten in the Middle Ages. In more recent times gruel has often been recommended as a food for invalids – frequently with the addition of lemon peel, nutmeg, wine, port or spirits.
This is a typical medieval gruel recipe.
! tablespoon of groats or oatmeal
2 tablespoons of cold water
1 pint of boiling water
First put the oats, together with the cold water, into a saucepan and mix together until smooth. Then, over this, stirring all the time, pour one pint of boiling water. Now stirring frequently boil for 10 minutes. Serve.