appalichian hunter
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I am a old marine c-rats never ate a m.r.e.
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Portable Soup
- Thread starter Artie Peltier
- Start date
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Normally I love Knorr products, but I had their spring vegetable soup and it was awful.
Military MREs work well. I've lived off c ration so I consider the MRE a big upgrade!
I think I can scrounge better from an empty larder or nature than what comes out of either of those.
I make my own erbswurst. You need pea flour, uncooked suet, and half a pound of bacon.
It's a very old form of instant soup but it also includes fat which boost the calories for winter activities.
LD
He got a PhD in saving twinkies?????
There has to be a government job for him.
I think he recently retired from the FDA.
The scary part was that Twinkies had enough chemicals in them to justify a PhD dissertation
LD
appalichian hunter
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Hey guys stop bashing the twinkies, I like them. If we knew half of what went into processed food we would all weigh about 125 lbs.
Let's get off the Twinkies talk and get back to talking about soup please.
user 48679
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☢
(source) | Gail Borden (9 Nov 1801 - 11 Jan 1874) American manufacturer, inventor and food scientist who invented a commercial method of condensing milk to preserve it. Short biography of Gail Borden >> |
UNITED STATES PATENT OFFICE.
GAIL BORDEN, JR., OF GALVESTON, TEXAS.
PREPARATION OF PORTABLE SOUP-BREAD.Specification forming part of Letters Patent No. 7,066, dated February 5, 1850.
To all whom it may concern:
Be it known that I, GAIL BORDEN, Jr., of Galveston, in the county of Galveston and State of Texas, have invented a new and useful Improvement in the manufacture of a Portable Desiccated Soup-Bread; and I do hereby declare that the following is a full, clear, and exact description.
The nature of my invention consists in extracting the nutritious parts of flesh or animal meat of every description and combining this concentrated extract with flour or vegetable meal, and baking the two substances in an oven, thereby forming a portable desiccated soup-bread containing a large amount of the most important alimentary substance in a very small bulk and convenient form, well adapted to seafaring purposes, travelers, hospitals, and also for family use, which will save the trouble and expense of much cooking.
To enable others skilled in the art to make and use my invention, I will proceed to describe its manufacture or the process of making the same.
I take the flesh of a fat animal or of any kind of good eatable fowl, fish, &c., and extract all the nutricious parts out of it for the purpose of mixing it with the meal or vegetable flour. In order to extract the nutritious parts of the flesh, I mascerate it with heat or steam until its nutritious or alimentary properties are completely separated from the bony and fleshy parts, and are contained in the broth or soup. I then strain this through strainers of wire and cloth as the best means of obtaining the clear extract, which is further defecated by settling. This broth, being reduced or evaporated by boiling to a consistence liable to burn or scorch, I afterward place into another vessel of boiling liquid. (It may be either water, or in the kettle boiling the meat for a succeeding batch. The extract is thus reduced by evaporation until it attains to a state of spissitude about the consistency of thick molasses; or the better way is to evaporate the broth or soup by means of steam in a pan or tub, with a steam-pipe coiled in the bottom, and by the vacuum process, after the manner of making clarified sugar from the juice of the cane. During this operation the fat or oily part that rises to the top of the liquid is carefully skimmed off, and does not form any part of the manufactured article. With the animal extract reduced to the consistency described I mix good flour, meal, or an extract of vegetables made into meal, until a dough is formed sufficiently stiff to he rolled into a convenient sheet or webb and cut into pieces by a common cracker-machine suitable for baking. By mixing the flour or meal with the animal extract in a hot state, the dough becomes stiffer when cold, therefore more convenient to handle or work, and more animal extract can be combined with the flour or meal than by employing the said extract when cold. Thus more animal nutriment will be combined with a certain or specified quantity of the flour or meal. I bake the dough, as heretofore described, in a baker's oven properly heated for that purpose. I have not used, nor do I confine myself to any standard; but I prefer to use the oven after a batch of common bread has been baked in it. I allow it to bake slowly until it becomes dry—about the common biscuit or cracknel dryness. The excellence of this portable desiccated soup-bread depends upon the quantity of animal substance used in its manufacture. The extract should be reduced by the process of boiling or evaporation by steam to about one-eleventh the weight of the flesh or animal substance that is first placed in the vessel to macerate.
The bread thus made may be ground into meal, for greater convenience for cooking, and packed, either in the cake or meal, into small tight bags of gutta-percha or other material, such as varnished cotton cloth, for the purpose of keeping out air, water, and moisture. At present I am keeping the bread, both in cakes and ground, in cases of tin and other vessels hermetically sealed, and in air-tight bags, for shipping and other purposes. When open it requires to be kept secure from the changes of the atmosphere. It will keep on shipboard during long voyages in warm climates for a great length of time. To make soup of it, and the bread made fine, add sufficient cold water to form a thin batter, in which let it stand five or ten minutes. Then add more water (boiling water is best) and boil it, stirring frequently during the process. The bread becomes macerated or decomposed in ten to fifteen minutes boiling. One ounce will make a pint of rich thick soup, and water may be added to reduce or dilute it to any state of consistency to suit the appetite, or suitable for invalids. Add salt and pepper to suit the taste. Cooked vegetables of various kinds or condiments may be used in the mixture.
In hospitals, half an ounce or less of this bread, made of good beef, mutton, or fowls' flesh, could be made into a very nourishing soup suitable for patient or invalid. For seamen on long voyages, or travelers on long journeys through destitute regions, it will be of the utmost importance and of incalculable benefit.
I am well a ware that portable soups and concentrated meats, preserved in hermetically-sealed vessels, have been long known and used, but were very inconvenient to pack and carry and liable to deteriorate. My soup-bread is as convenient and portable as any biscuit, while it answers the double purpose of concentrating in the same cake the nutritious properties of animal and vegetable food, which are so essential to the healthful sustenance of man.
This bread is not only useful to mariners, travelers, and hospitals, but for private families, especially in warm weather, as it may be cooked in a chaffing-dish over a few coals or a lamp of alcohol. With a few ounces of this bread in his pocket the geologist or surveyor can, with a match and hunter's cup, make a dish of good, palatable, and healthful soup in a few minutes.
This bread would be every way suitable for export to other countries as an article of food, a great quantity of nutriment being contained in a small bulk, thus saving in the expense of freight. The article being manufactured where beef or other meat is plenty and cheap, and exported to places where meats are both scarce and dear, will prove a mutual benefit, to the producer and consumer.
Having thus explained my invention, I do not claim the extract of flesh made into what is known as “portable soup,” but
I claim—
The new and useful manufacture of desiccated soup-bread, formed of the concentrated extract of alimentary animal substances combined with vegetable flour or meal made into cakes and baked into bread, in the manner substantially as herein described, for the purpose set forth.
G. BORDEN, JR.
Witnesses:
JAMES WELSH,
O. D. JOHNSON,
R S. JOHNSON.
I wondered when I first saw the post if he was "The" Borden from the company that still bears his name. I have some of his milk on my shelves.
I further wonder after reading his patent..., first, how it will be when I try his method, and second, it seems to be rather straight forward and a good product..., ???
I wonder why it's no longer made, or perhaps why it did not catch on?
The original German erbswurst is a tad similar, but is pea flour and a little fat as a binder, plus some bacon flavoring...sort of a pea-flour pemmican. Borden's idea, it appears, is more well rounded in nutritional requirements. Especially if one was to add high B vitamin and Vitamin C source-vegetables to the broth when extracting the meat essence, to aid nutrition. Add a small portion of pea flour and the rest whole wheat flour, and it should be quite good, as long as kept dry.
LD
I further wonder after reading his patent..., first, how it will be when I try his method, and second, it seems to be rather straight forward and a good product..., ???
I wonder why it's no longer made, or perhaps why it did not catch on?
The original German erbswurst is a tad similar, but is pea flour and a little fat as a binder, plus some bacon flavoring...sort of a pea-flour pemmican. Borden's idea, it appears, is more well rounded in nutritional requirements. Especially if one was to add high B vitamin and Vitamin C source-vegetables to the broth when extracting the meat essence, to aid nutrition. Add a small portion of pea flour and the rest whole wheat flour, and it should be quite good, as long as kept dry.
LD
Buck Conner
40 Cal
.
History
Hugh Plat
In the late sixteenth century, Sir Hugh Plat wrote, in his unpublished notes, of portable soup as a potential military rations for the army and navy, describing it as meat broth boiled down to a thick and dry paste which he called "Gelly". Plat's basic recipe was to boil the feet or legs of beef cattle for a long time to make "a good broath" which was then strained and boiled down to "a strong & stiff gelly". This in turn was dried on clean cloths in a windy place out of the sun, cut with wire into pieces, powdered with flour to stop the pieces from sticking, and stored in wooden boxes.
Made in March, it would "keepe all the yeere". Alternatively, the dry jelly could be "stamped" into shape with a wooden die, like the "Genoa Paste" of quinces familiar to Plat and other cooks of the time. He instructed that no sugar or salt should be added to the jelly because such taste would be concentrated by the boiling process, although he speculated that saffron might add colour, and that rosewater could also be added at this stage. He wondered whether baked flour or grated bread could be incorporated to make the jelly "serve as bread and meate the better", and whether the addition of isinglass would make it stiffer. The jelly was variously described by Plat as a "Victual for Warr", "dry gelly carried to the sea", and a food for soldiers on the march. Plat envisaged using this jelly either as the base for soup, or "neat" as a concentrated food. Reconstitution as soup simply involved dissolving a piece of the jelly in hot water to make "good broath", and, because jelly and water alone would be rather bland, adding such flavourings as were available or to taste – sugar, salt, liquorice, aniseed, or other "convenient spice".
Plat emphasised the utility of the jelly as field rations, for "a soldier may satisfie his hunger herwith, whilst hee is in his march". He recommended that a leg of beef or veal be boiled with every 6 or 8 neats' (cows') feet to produce a jelly which would more easily dissolve in the mouth.[2]
The existence of portable soups (called "bouillons en tablettes" in French) is also mentioned, in 1690, in Antoine Furetière's Dictionnaire universel, under the article Tablette: "On a vue des consommés reduits en tablettes, ou des bouillons à porter en poche". ("We have seen consommés reduced into tablets, or broth to carry in your pocket".)[citation needed]
Mrs Dubois
As a mass-produced product, portable soup is generally held to have been invented by Mrs Dubois, a London tavern keeper who, with William Cookworthy, won a contract to manufacture it for the Royal Navy in 1756. Mrs Dubois was described as "a person of good character and circumstances". She operated from a tavern, at the Golden Head, in Three Kings Court in Fleet Street. She may have been the widow of a French chef and tavern keeper; but, by 1757, she had a new husband, Edward Bennet, son of a Sheffield knife-grinder. The contract with the navy was alluded to in advertising material long after it had lapsed, Benjamin Piper, successor in the business announced he was "Successor to Messieurs Bennet and Dubois, The original Portable Soup-Makers to His majesty’s Royal Navy" and one Vigor, successor to Piper, used the same rubric on his flyers.[3] The naval authorities[clarification needed] hoped that portable soup would prevent scurvy among their crews. They therefore allotted a daily ration to each sailor beginning in the 1750s. Captain Cook was convinced of its efficacy and carried it on both his South Seas voyages.[4]
Lewis and Clark carried portable soup on their 1804–1806 expedition into the territory of the newly acquired Louisiana Purchase. According to his letter from Fredericktown, Ohio, on April 15, 1803, Lewis purchased the soup from Francois Baillet, a cook in Philadelphia. He paid $289.50 for the 193 pounds of portable soup stored in "32 canisters".[5] Lewis carried it with him overland to the embarkation point on the Ohio River.
Decline
However, by 1815, with the publication of physician Gilbert Blane's On the Comparative Health of the British Navy from 1779 to 1814, the efficacy of portable soup for promoting the health of sailors was found lacking. Opinion shifted in favor of canned meats, by a process invented in France in 1806.
A similar product, portable gelatin, was developed by American inventor Peter Cooper in 1845, as a staple meal or dessert for families.
Use to do primitive trekking, horseback ventures and water vehicles. We did canoe trips and got interested in the posting of April 15, 1803, Lewis purchased the soup from Francois Baillet, a cook in Philadelphia. He paid $289.50 for the 193 pounds of portable soup stored in "32 canisters".[5] Lewis carried it with him overland to the embarkation point on the Ohio River.
We gave it a try, more work than what the effort was in those days.
.
History
Hugh Plat
In the late sixteenth century, Sir Hugh Plat wrote, in his unpublished notes, of portable soup as a potential military rations for the army and navy, describing it as meat broth boiled down to a thick and dry paste which he called "Gelly". Plat's basic recipe was to boil the feet or legs of beef cattle for a long time to make "a good broath" which was then strained and boiled down to "a strong & stiff gelly". This in turn was dried on clean cloths in a windy place out of the sun, cut with wire into pieces, powdered with flour to stop the pieces from sticking, and stored in wooden boxes.
Made in March, it would "keepe all the yeere". Alternatively, the dry jelly could be "stamped" into shape with a wooden die, like the "Genoa Paste" of quinces familiar to Plat and other cooks of the time. He instructed that no sugar or salt should be added to the jelly because such taste would be concentrated by the boiling process, although he speculated that saffron might add colour, and that rosewater could also be added at this stage. He wondered whether baked flour or grated bread could be incorporated to make the jelly "serve as bread and meate the better", and whether the addition of isinglass would make it stiffer. The jelly was variously described by Plat as a "Victual for Warr", "dry gelly carried to the sea", and a food for soldiers on the march. Plat envisaged using this jelly either as the base for soup, or "neat" as a concentrated food. Reconstitution as soup simply involved dissolving a piece of the jelly in hot water to make "good broath", and, because jelly and water alone would be rather bland, adding such flavourings as were available or to taste – sugar, salt, liquorice, aniseed, or other "convenient spice".
Plat emphasised the utility of the jelly as field rations, for "a soldier may satisfie his hunger herwith, whilst hee is in his march". He recommended that a leg of beef or veal be boiled with every 6 or 8 neats' (cows') feet to produce a jelly which would more easily dissolve in the mouth.[2]
The existence of portable soups (called "bouillons en tablettes" in French) is also mentioned, in 1690, in Antoine Furetière's Dictionnaire universel, under the article Tablette: "On a vue des consommés reduits en tablettes, ou des bouillons à porter en poche". ("We have seen consommés reduced into tablets, or broth to carry in your pocket".)[citation needed]
Mrs Dubois
As a mass-produced product, portable soup is generally held to have been invented by Mrs Dubois, a London tavern keeper who, with William Cookworthy, won a contract to manufacture it for the Royal Navy in 1756. Mrs Dubois was described as "a person of good character and circumstances". She operated from a tavern, at the Golden Head, in Three Kings Court in Fleet Street. She may have been the widow of a French chef and tavern keeper; but, by 1757, she had a new husband, Edward Bennet, son of a Sheffield knife-grinder. The contract with the navy was alluded to in advertising material long after it had lapsed, Benjamin Piper, successor in the business announced he was "Successor to Messieurs Bennet and Dubois, The original Portable Soup-Makers to His majesty’s Royal Navy" and one Vigor, successor to Piper, used the same rubric on his flyers.[3] The naval authorities[clarification needed] hoped that portable soup would prevent scurvy among their crews. They therefore allotted a daily ration to each sailor beginning in the 1750s. Captain Cook was convinced of its efficacy and carried it on both his South Seas voyages.[4]
Lewis and Clark carried portable soup on their 1804–1806 expedition into the territory of the newly acquired Louisiana Purchase. According to his letter from Fredericktown, Ohio, on April 15, 1803, Lewis purchased the soup from Francois Baillet, a cook in Philadelphia. He paid $289.50 for the 193 pounds of portable soup stored in "32 canisters".[5] Lewis carried it with him overland to the embarkation point on the Ohio River.
Decline
However, by 1815, with the publication of physician Gilbert Blane's On the Comparative Health of the British Navy from 1779 to 1814, the efficacy of portable soup for promoting the health of sailors was found lacking. Opinion shifted in favor of canned meats, by a process invented in France in 1806.
A similar product, portable gelatin, was developed by American inventor Peter Cooper in 1845, as a staple meal or dessert for families.
Use to do primitive trekking, horseback ventures and water vehicles. We did canoe trips and got interested in the posting of April 15, 1803, Lewis purchased the soup from Francois Baillet, a cook in Philadelphia. He paid $289.50 for the 193 pounds of portable soup stored in "32 canisters".[5] Lewis carried it with him overland to the embarkation point on the Ohio River.
We gave it a try, more work than what the effort was in those days.
.
gunnyr
40 Cal
C-Rats and hot sauce , MREs and hot sauce . It's all about the hot sauce
Gunnyr
Why did they quit making erbswurst ? because the company got sold.
Where do you get pea flour ?
Hot sauce makes just about anything go down.
appalichian hunter
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Gunner, a MARINES best friend besides his rifle was hot sauce and ketchup, also if you had it a roll of regular T.P. that was a luxury, the paper in the rats was like wax paper with little wood chips in it.
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