Part 4/10:
The term "gruel" itself originates from the Frankish word grut, denoting coarse meal. Historical versions vary widely by region and ingredient, using grains like barley, oats, and other grains, with some ancient recipes reflecting the essence of gruel we see today in dishes like congee or polenta.
Medieval recipes outline diverse preparations—some adorned with meats and spices and others abstemiously simple. The impact of socioeconomic issues determines the basic composition of gruel recipes, primarily as a means to stretch food resources, especially in societies where grain grinding was a luxury reserved for those affluent enough to afford mills.