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Soup

Portable Soup

A soup made by dissolving beef extract in water and seasoning with salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Portable Soup

Ingredients

Directions

Make the extract

  1. Place the beef in cold water and gradually heat it.

  2. Boil the beef for a long time, then strain the liquid.

  3. Boil the strained liquid down until it is dry.

  4. This will yield 1 pound of extract of beef.

Make the soup

  1. To make soup, dissolve 1 ounce of the extract in 1 quart of water and add salt to taste.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

What each ingredient does

Beef
Provides the meat flavor and the dissolved solids that concentrate into the extract.
Coarse sea salt
Seasons the finished soup to taste.

The step that matters

Boil the strained liquid down until it is dry. Reducing the liquid slowly concentrates the savory compounds from the beef. Heating too hard or stopping early changes the flavor and yield, so the extract becomes thick and rich rather than scorched or weak.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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