Looking for traditional European gruel recipes

Can someone point me in the direction where I can find some old recipes and variations for gruel? I'd love to find some cookbooks or resources where I can answer some of these questions.It seems like different recipes call for different techniques. Some call for boiling whole/cracked grains in water and then straining, others call for boiling a small amount of flour in water, and others call for boiling water that has been infused with ground flour but is strained before beginning any cooking. Then there is kissel/sowans, which is like a very sour porridge.Also curious to the different grains used (barley, oats, wheat?) and different flavorings and seasonings (sweet spices and flavorings are of course used, but I have also seen examples calling for onions, wine, fresh herbs, etc.) used.Thanks for the help! via /r/AskFoodHistorians https://ift.tt/2RXMtLs