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History Cookbook: Gruel

This recipe is in category Victorians
About this recipe
Healthiness : (461 votes)
Preparation Time: 2 minutes
Cooking Time: 10 minutes


This recipe is based on the ingredients used in an 18th century workhouse. Gruel was one of the main foods provided. At this workhouse (Sunday-Thursday) on three days of the week, male inmates were served a pint and a half of gruel, a pint and a half of broth, five ounces of cooked meat, twelve ounces of bread and eight ounces of potatoes. On the three alternate days, the men were fed twelve ounces of bread, a pint and a half of gruel, a pint and a half of soup, and two ounces of cheese. On Fridays, they were served twelve ounces of bread, a pint and a half of gruel, fourteen ounces of suet or rice pudding, and two ounces of cheese. The meagre menu was divided into three meals daily. Women and children were given slightly less.
Ingredients
  • 3 dessert spoonfuls of oatmeal
  • 1 pint of water
  • a little salt
Equipment
  • Spoon
  • Measuring jug
  • Pan
  • Wooden spoon
Making and cooking it
Always wash your hands before preparing food Always wash your hands before preparing food.

  1. Mix the oatmeal with a little cold water to make a paste
  2. Put the rest of the water in a pan
  3. Add the mixture and boil for 10 minutes
  4. Add the salt
Gruel - print view  Gruel - print view

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Comments
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Name: Lee 12th April 2016
Love it had it often as a kid it was a poor mans food . Was given to people getting better after a illness. Halted put a lining on their stomachs.
Name: SwaggySTINKBOMB 19th March 2016
Yum yum! I LOVE GRUEL! Tastes delicious! I tried it at school the other day when we were learning about convicts, teacher said they used to get 200g of bread and some gruel a day. 😋😎❤️
Name: Dawn 4th March 2016
It is paste should stick to my insides. I would never eat it even just to try it. My brothers would have bread and hot milk with sugar for breakfast. not sure who taught them to make it think it was my father. I would never eat it
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