Roman food
In the period of the kings and the early republic, but also in later periods (for the working classes), the cena essentially consisted of a kind of porridge, the puls. The simplest kind would be made from emmer, water, salt and fat. The more sophisticated kind was made with olive oil, with an accompaniment of assorted vegetables when available. The richer classes ate their puls with eggs, cheese, and honey and it was also occasionally served with meat or fish.