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  • Historically, gruel, often made from millet or barley, or in hard times of chestnut flour In the Western Hemisphere, maize gruels were once one of the main food sources for many. — “Gruel - Wikipedia, the free encyclopedia”,
  • It may contain material not appropriate for an encyclopedia. Gruels of grit, oatmeal grit preferably, were standard European nutrition of the lower classes in the Middle Ages and Early Modern Period. — “Grit (grain) - Wikipedia, the free encyclopedia”,
  • The word leads back to the traditional Northern European grit gruels. Grits can be served hot or cold and as a base for a multitude of dishes from breakfast to dessert, depending on the additives. Additives can include salt and butter, meats. — “Grits - Wikipedia, the free encyclopedia”,


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