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Portable soup
Portable soup was a kind of dehydrated food used in the 18th and 19th centuries. It was a precursor of the later meat extract and bouillon cubes, and of industrially dehydrated food. It is also known as pocket soup or veal glew. It is a cousin of the ''glace de viande'' of French cooking. It was long a staple of seamen and explorers, for it would keep for many months or even years. In this context, it was a filling and nutritious dish. Portable soup of less extended vintage was, according to the 1881 ''Household Cyclopedia'',
...exceedingly convenient for private families, for by putting one of the cakes in a saucepan with about a quart of water, and a little salt, a basin of good broth may be made in a few minutes.〔"Culinary Arts: Plain Cookery", (''Household Cyclopedia'' ), 1881.〕
==Process==
Soup was made in the usual way, reduced, degreased—or the fat would go rancid—and then reduced repeatedly until it took on the consistency of jelly. Once it was sufficiently gelatinous to hold its form, it was placed on pieces of flannel or unglazed earthenware dishes and rotated regularly to dry it further. This was a seasonal process attempted only in the winter when humidity was low. Once dry, it was wrapped in paper and stored in boxes.
抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』
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