Description
18th/19th century dehydrated food
Technical
Portable soup was a form of dehydrated food of English origin used in the 18th and 19th centuries. It was a precursor of meat extract and bouillon cubes, and of industrially dehydrated and instant food. It is also known as pocket soup or veal glue. It is essentially a partially dehydrated broth and a solid counterpart of the glace de viande used in French cuisine. It was long a staple of British seamen, military and explorers, as it would keep for many months or even a year. In this context, it was considered a filling and nutritious dish.
Science
Primary Reaction
Maillard Reaction
Sensory Profile
Aroma ()
Wine Analogy
Like a reduced veal stock reduction
Coffee Analogy
Similar depth to a long-aged Sumatran coffee
Perfume Analogy
Comparable to leather accords in animalic fragrances
Culinary Applications
Dietary
Molecular Pairing
Key Compounds Produced