"Puls" Milled Barley & Pomegranate Porridge Mix - 2 lbs
Ships to U.S. & Canada
Some restrictions applyPuls, along with bread, formed the backbone of the Ancient Roman diet. It was made by boiling grains into a porridge, and anything from fruit to meat would be added to it to provide an energizing and comforting meal that would stick to the ribs. This modern interpretation is made with milled barley, ground cardamom, and tangy pomegranate seeds, and is prepared in the same way that we prepare stove-top porridges today. Add warm milk, honey, and a crack or two of black pepper, and start your day just like a Roman!
Have you ever wanted to experience the breads and pastries of Ancient Rome? Now you can! Farrell Monaco is a Roman archaeologist, baker, and writer whose research centers on food from the Roman Mediterranean. Farrell painstakingly recreates Ancient Roman recipes using techniques and ingredients sourced from archaeological research and ancient literature. Pistrinum is on a mission to revive ancient Roman cooking traditions and recreate breads and pastries enjoyed thousands of years ago in Ancient Rome. Monaco’s signature baked goods are made using (very) old-world methods, and they’re available exclusively on Goldbelly. It’s archaeo-culinary craft in action!
Cooking required
This package serves 10 people and makes 10 bowls of porridge.
- Each bag weighs 2.2 lbs.
- Each 1/2 cup of grains makes 1 bowl of porridge
- Choose to add a linen bread storage bag!
- Water, Milk, Honey, and Black Peppercorns not included
Bread Bag Colors Include
- Natural
- Red
- Blue
- Teal
- Porridge arrives without coolant, ready to prepare.
- Store in a closed bag or container for up to 3 weeks
To Serve
- Add 1 cup (200 grams) of uncooked puls to three cups of water in a saucepan.
- Bring to a boil and then lower the heat to simmer for 20 minutes or until desired texture.
- Stir often.
- Serve with drizzled honey, warm milk, and cracked black pepper.
- Enjoy!
- “Puls” Milled Barley & Pomegranate Porridge Mix – Cracked Barley Groats, Dried Pomegranate Seeds, Cardamom, Salt. Allergen: Barley (Gluten).
Processed in a facility that also processes nuts.
Breads & Pastries Inspired by Ancient Roman Recipes
Breads & Pastries Inspired by Ancient Roman Recipes
Have you ever wanted to experience the foods of Ancient Rome? Now you can! Farrell Monaco is a Roman archaeologist, baker, and writer whose research centers on food from the Roman Mediterranean. Farrell is renowned for her experimental archaeology projects, and she recreates Ancient Roman recipes using techniques and ingredients sourced from archeological research in addition to ancient texts and art. In 2021, she launched her online bakery, Pistrinum, on a mission to revive ancient Roman cooking traditions and recreate breads and pastries enjoyed thousands of years ago in Ancient Rome. It’s archaeo-culinary craft in action!
Monaco’s signature baked goods are made using (very) old-world methods, and they’re available exclusively on Goldbelly. Her creations include Panis Quadratus loaves found in excavated ovens in Pompeii, Roman Rosettes made with savory spices praised by Pliny the Elder, crunchy-crusted bread rings (Ciambelle) milled with chickpeas, Roman fry-breads written about in Virgil’s “Aeneid,” and sweet fried honey fritters called Globi from the writings of Cato the Elder. Order these for delivery direct to your villa, and eat like an Ancient Roman!
