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Portable Soup

A soup made by reconstituting dried meat jelly with boiling water and vegetables.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Portable Soup

Ingredients

Directions

Make the jelly

  1. Boil the meat until it forms a thick jelly.

  2. Season the jelly heavily with spices.

  3. Dry the jelly in the sun.

  4. Store the dried jelly in an airtight container.

Make the soup

  1. When ready to cook, add a 1‑inch square of the jelly to 1 quart of boiling water along with vegetables.

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

Meat
Boiled down to a thick jelly that gels and later dissolves to flavour the soup.
Spices
Season the jelly heavily, giving the dried base its aroma and flavour.
Vegetables
Added to the boiling water to contribute texture and fresh flavour to the soup.

“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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