Please note that the content of this book primarily consists of articles available from Wikipedia or other free sources online. Gruel is a food preparation consisting of some type of cereal— oat, wheat or rye flour, or also rice— boiled in water or milk. It is a thinner version of porridge that may be more often drunk than eaten and need not even be cooked. Historically, gruel, often made from millet or barley, or in hard times of chestnut flour and even the less tannic acorns of some oaks, has been the staple of the human diet, especially that of the peasantry. The importance of gruel as a form of sustenance is especially noted for invalids and recently weaned children. Gruel consumption has traditionally 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.

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