Puls is a

pottage Pottage or potage (, ; ) is a term for a thick soup or stew made by boiling vegetables, grains, and, if available, meat or fish. It was a staple food for many centuries. The word ''pottage'' comes from the same Old French root as ''potage'', whi ...

made from

farro Farro refers to the grains of three wheat species, which are sold dried and cooked in water until soft. It is eaten plain or is often used as an ingredient in salads, soups, and other dishes. Definition Farro is an ethnobotanical term for thr ...

grains boiled in water, flavoured with salt. It was a

staple dish A staple food, food staple, or simply a staple, is a food that is eaten often and in such quantities that it constitutes a dominant portion of a standard diet for a given person or group of people, supplying a large fraction of energy needs and ...

in the

cuisine of Ancient Rome The cuisine of ancient Rome changed greatly over the duration of the civilization's existence. Dietary habits were affected by the political changes from kingdom to republic to empire, and the empire's enormous expansion, which exposed Romans ...

. The dish was considered the aboriginal food of the

Ancient Romans In modern historiography, ancient Rome refers to Roman civilisation from the founding of the city of Rome in the 8th century BC to the collapse of the Western Roman Empire in the 5th century AD. It encompasses the Roman Kingdom (753–50 ...

, 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 Polenta (, ) is a dish of boiled cornmeal that was historically made from other grains. The dish comes from Italy. It may be served as a hot porridge, or it may be allowed to cool and solidify into a loaf that can be baked, fried, or grilled. ...

risotto Risotto (, , from meaning "rice") is a northern Italian rice dish cooked with broth until it reaches a creamy consistency. The broth can be derived from meat, fish, or vegetables. Many types of risotto contain butter, onion, white wine, and Pa ...

.Stambaugh, ''The Ancient Roman City'', p. 144.

References

{{Reflist Roman cuisine Historical foods Ancient dishes Society of ancient Rome