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Puls (food)

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

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.

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

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

References

  1. "Ancient Foods Today: Ancient and Modern Puls". 9 June 2011.
  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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