C. T. Suddeth

PULS (porridge)

This was a staple of Romans before the empire. Spelt is an ancient relative of wheat, other forms of wheat/emmer can be used.

Recipe: 6 oz spelt (after hulls removed), 20 oz warm milk, 2 pinches rock salt. Boil for 1 hour, adding salt. When the grains begin to split, slowly add milk to keep moist—cook for about 45 minutes. [barley, beans, peas also used for puls]