The Grocer’s Encyclopedia
Artemas Ward’s Encyclopedia of Foods and Beverages — New York, 1911

GRUEL

coarse meal or groats boiled with water to a proper consistence and strained. It is variously flavored to suit the palate, but the addition of a little white sugar and finely powdered Jamaica Ginger, with or without a glass of sherry, is the least likely to offend the stomach. Nutmegs, cinnamon, etc., frequently disagree with invalids. Milk or butter is also sometimes added.

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