Gruel gets a bad rap, but, like just about any food, some imagination helps:
Gruel was served to orphans as an economic necessity. You certainly couldn't feed hundreds of children steak and eggs on city funds. Unfortunatly, Dickens and his ilk often used gruel as a metephor for cruelty. The thin porridge has had a bad reputation ever since.
Gruel can actually be quite tasty. As far back as Medieval times, they were making sweet variations. A dish called Gruya (or Gruyau) was basically gruel -- barley boiled in almond milk. In Korea today, gruel is often considered a delicacy. Take for instance Jat-juk, or Pine Nut Gruel -- finely ground rice swimming with pine nuts to make a nutrious (protein, iron and vitamin B) and delicious soup.
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