Harry Thurston Peck, Harpers Dictionary of Classical Antiquities (1898), Puls

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Puls

A sort of porridge much eaten in Italy, so that it was regarded as a national dish. It was made of spelt (far, odor), and is to be distinguished from the other native dish polenta, which was a porridge of barley-meal (Pliny , Pliny H. N. xviii. 72).

Harry Thurston Peck. Harpers Dictionary of Classical Antiquities. New York. Harper and Brothers. 1898.

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Harry Thurston Peck, Harpers Dictionary of Classical Antiquities (1898)

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Puls