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Gruel is a food consisting of some type of cereal—such as ground oats, wheat, rye, or rice—heated or boiled in water or milk. It is a thinner version of porridge that may be more often drunk rather than eaten.
Gruel, very thin porridge, often drunk rather than eaten. Yod Kerc'h, a traditional oat porridge from the north-west of France, primarily Brittany, made with oats, butter and water or milk. [14] Owsianka, an east European (Russia, Poland, Belarus, Ukraine) traditional breakfast made with hot milk, oats and sometimes with sugar and butter.
Goto, also known as arroz caldo con goto, is a Filipino rice and beef tripe gruel cooked with ginger and garnished with toasted garlic, scallions, black pepper, and chicharon. It is usually served with calamansi, soy sauce, or fish sauce (patis) as condiments, as well as a hard-boiled egg. It is a type of lugaw.
Congee (/ ˈ k ɒ n dʒ iː /, derived from Tamil கஞ்சி) [1] [2] [3] is a form of savoury rice porridge made by boiling rice in a large amount of water until the rice softens.
Porridge, gruel, and later bread became the basic staple foods that made up the majority of calorie intake for most of the population. From the 8th to the 11th centuries, the proportion of various cereals in the diet rose from about a third to three-quarters. [ 1 ]
Gruel, made by mixing oatmeal with cold water that is strained and heated for the benefit of infants and people recovering from illness. as an ingredient in baking; in the manufacture of bannocks or oatcakes; as a stuffing for poultry; as a coating for Caboc cheese
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Barley gruel (simplified Chinese: 大麦粥; traditional Chinese: 大麥粥; pinyin: dàmàizhōu) or Danyang barley porridge is a type of porridge found in Danyang, Jiangsu. It is made from barley , rice and alkali .