Portable soup facts for kids
| Alternative names | Pocket soup, veal glue |
|---|---|
| Type | Dehydrated food |
| Place of origin | United Kingdom |
Portable soup was a special kind of dried food from England. People used it in the 1700s and 1800s. Think of it like an early version of today's bouillon cubes or instant soup mixes!
It was also called pocket soup or veal glue. This soup was basically a very thick, solid broth made from meat. It was super useful for British sailors, soldiers, and explorers. Why? Because it could last for many months, even a whole year! It was known for being filling and healthy.
Contents
How Portable Soup Was Made
Portable soup was made from beef or veal broth. First, the broth was cooked for a very long time, often 6 to 8 hours. This made it reduce, meaning most of the water evaporated.
Next, all the fat was carefully removed. This was important because fat can go bad over time. Then, the broth was cooked even more until it became a thick, solid jelly.
Once it was like a firm jelly, it was placed on special cloths or dishes. It was turned regularly to help it dry out even more. People usually made it in winter when the air was dry. After it was fully dry, it was wrapped in paper and stored in boxes.
The History of Portable Soup
Early Ideas by Hugh Plat
In the late 1500s, a man named Sir Hugh Plat had an idea for portable soup. He thought it would be great for soldiers and sailors. He described it as meat broth boiled down to a thick, dry paste he called "gelly."
Plat's simple recipe involved boiling beef legs for a long time to make a "good broath." This broth was then strained and boiled until it became a "strong & stiff gelly." He dried this jelly on clean cloths in a windy place, away from the sun. Then, he cut it into pieces, dusted it with flour to stop it from sticking, and stored it in wooden boxes.
He said if you made it in March, it would "keepe all the yeere" (keep all year). Plat thought this jelly could be used in two ways. You could dissolve a piece in hot water to make "good broath." Or, a soldier could eat a piece of the jelly "neat" (as is) to satisfy hunger while marching.
Many people believe portable soup became widely available thanks to Mrs Dubois. She was a tavern owner in London. In 1756, she and William Cookworthy won a contract to make it for the Royal Navy.
The navy hoped portable soup would help prevent scurvy among sailors. Scurvy is a serious illness caused by not getting enough vitamin C. Starting in the 1750s, each sailor was given a daily ration of portable soup.
Famous explorer Captain Cook believed in portable soup. He carried it on his long voyages across the South Seas.
Later, Lewis and Clark also took portable soup on their big expedition in America from 1804 to 1806. They bought 193 pounds of it, stored in 32 canisters!
Why Portable Soup Became Less Popular
By 1815, people started to realize that portable soup wasn't as good at preventing scurvy as they hoped. New ideas for preserving food came along.
One new method was canned meats, which was invented in France in 1806. Also, meat extract became popular, thanks to Justus von Liebig. These new foods were often seen as better options.
Even so, portable soup was still mentioned in books as late as 1881. The Household Cyclopedia said it was "exceedingly convenient for private families." It explained that by putting one of the cakes in a saucepan with water and a little salt, you could make "a basin of good broth in a few minutes."
