Part 2/10:
Contrary to common perceptions, gruel is not a single, uniformly sad dish. Historical documentation reveals that gruel could range from upscale, flavorful variations brimming with spices, herbs, and meats, to the insipid, watery versions often served in the poorer quarters of society. The distinction, however, often boiled down to context and ingredients available at the time. The recipe highlighted in a recent exploration featured gruel made with oatmeal, butter, sugar, brandy, and spices, which brings to light a version that would not be out of place on a modern breakfast table.