As we all are too keenly aware, money is not coming easy these days. But, perhaps, as a reminder that we don’t have it that bad or maybe just to let us know how well Charles Dickens did indeed have it, The New York Times published an article this morning titled: In Reality, Oliver’s Diet Wasn’t Truly Dickensian.
The main dish featured was, of course, gruel. But unfortunately The Times did not include any recipes for the stuff. After some online banter with an online friend about the famed oat water of West Virginia Gaudiya Vaisnavas, I set to work to uncover the mystery of gruel.
Gruel can be made from a base of rice, potato, oats or bread. It is much creamier than just oat water and seems like it could be an okay dish once in a while–although I have to admit, every day would seem a bit grueling (groan). But it could be a fun dish for a recession inspired theme party.
Below are the links to a couple of gruel recipes. See you at the workhouse!