Gruel

I am sure you will not like this, but perhaps you should taste it so you know what the poor in victorian times eat when hungry.

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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.

Preparation Time: 2 minutes Cooking Time: 10 minutes

Ingredients

3 dessert spoonfuls of oatmeal

1 pint of water

a little salt

Method

Mix the oatmeal with a little cold water to make a paste

Put the rest of the water in a pan

Add the mixture and boil for 10 minutes

Add the salt