Over the years, gruel has been given a bad reputation as a poor or cheapskate meal. This, however, is not as true as it may seem. Though earlier forms of this meal were, in fact, not very nutritious and were also very cheap to make, it has progressed to a much better treat in today's times. Some places even consider their versions to be a delicacy. Korea, for instance, makes a version with rice and pine nuts to create a tasty, high protein treat.

Furthermore, gruel use to be a very useful meal by doctors. People with severe ailments were told to eat only gruel, as it is highly digestible and better for stomachs than eating more solid foods. This is a recommendations that doctors today still use, when they suggest patients eat more soups when they are ill.

Gruel is not made from merely grain and water anymore. There are versions that use almond milk, dairy milk, and even soy milk instead of the water. Oats, rye, millet, and various grains are now substituted for the old fashioned ways of making gruel to create a more appetizing variety.

Some other additions that have been made are that of meats and vegetables. Beef and barley soup, as well as corn chowder, are both quite similar to gruel. Potato gruel is mad in the southern U.S., often with sausage, ham, or bacon thrown in. When eaten hot with these tasty ingredients, many consider the gruel to even be a comfort food.

Hopefully, I have been an asset in improving the reputation of this often misconstrued meal.

Learn more about this author, Aubrea Glenn.
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