History Cookbook: Gruel

Healthiness : (170 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.

• 3 dessert spoonfuls of oatmeal
• 1 pint of water
• a little salt

• Spoon
• Measuring jug
• Pan
• Wooden spoon

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

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Name: Ross B	18th April 2012
thanks for the homework help for food it really helps for the project

Name: KITTY	28th March 2012
Our book club is reading Oliver Twist this month & I thought I would make some to bring for us to taste!

Name: Stuart Little	28th March 2012
I HATE THIS

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