Pronunciation: [ɡɹˈuːəl] (IPA) 
The word "gruel" is spelled with a silent "u" after the "g". This means that the "u" does not make a sound and is there solely for historical reasons. The phonetic transcription of "gruel" is /ɡruːl/. The letter "g" is pronounced with a hard "g" sound, followed by a long "oo" sound represented by the letters "u" and "o". Lastly, the letter "l" is pronounced with a clear "l" sound at the end.
Gruel is a thin, watery food typically made by boiling cereal or starchy ingredients, such as oats, rice, wheat, or cornmeal, in water or milk. It is often associated with being bland or simple in taste and texture. Gruel has been consumed throughout history and across various cultures, as it is considered an easily digestible and nourishing meal, particularly for those who are ill or in need of a light meal.
The preparation of gruel involves cooking the cereal or grain until it reaches a porridge-like consistency, with the mixture often being stirred continually to avoid lumps. Additionally, additional ingredients like sugar, salt, spices, or flavorings may be added to enhance its taste. Commonly consumed as a breakfast or a light meal, gruel can be served hot or cold depending on personal preference or cultural norms.
Historically, gruel has been a staple for the poor or disadvantaged communities due to its affordability and the ability to stretch limited ingredients. It has also been commonly associated with institutional settings, such as hospitals and prisons. However, gruel has regained popularity in recent years as a nutritious and comforting food choice, with variations and modern adaptations catering to diverse dietary preferences.
Overall, gruel is a simple, often thin, and nourishing food made by boiling grains or cereals in water or milk, commonly eaten by individuals seeking a light or easily digestible meal.
A semiliquid food of oatmeal or other cereal boiled in water; porridge.
A practical medical dictionary. By Stedman, Thomas Lathrop. Published 1920.
A thin mixture, made by boiling oatmeal in water.
Etymological and pronouncing dictionary of the English language. By Stormonth, James, Phelp, P. H. Published 1874.
* The statistics data for these misspellings percentages are collected from over 15,411,110 spell check sessions on www.spellchecker.net from Jan 2010 - Jun 2012.
The word "gruel" originates from the Old French word "gruel", which in turn comes from the Frankish word "grut", meaning "coarse meal" or "groats". This Frankish term was derived from the Proto-Germanic word "grūtaz". Over time, the meaning of "gruel" evolved to refer specifically to a thin, watery porridge or soup made from cereal grains.
