Puls (food)

Puls is a pottage made from farro grains boiled in water, flavoured with salt. It was a staple dish in the cuisine of Ancient Rome.[1]

Puls
Place of originAncient Rome
Serving temperatureHot
Main ingredientsFarro, water, salt

The dish was considered the aboriginal food of the Ancient Romans, and played a role in archaic religious rituals.[2]

The basic grain pottage could be elaborated with vegetables, meat, cheese, or herbs to produce dishes similar to polenta or risotto.[3]

References
  1. "Ancient Foods Today: Ancient and Modern Puls".
  2. Pliny the Elder, Natural History 19.83–84; Emily Gowers, The Loaded Table: Representation of Food in Roman Literature (Oxford University Press, 1993, 2003), p. 17; Seo, "Food and Drink, Roman," in The Oxford Encyclopedia of Ancient Greece and Rome, p. 198.
  3. Stambaugh, The Ancient Roman City, p. 144.
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