MPI/Getty Imagesīut it’s extremely time-consuming and arduous to make.
Meriwether Lewis and William Clark at the mouth of the Columbia River during their expedition into the Louisiana Territory. With the bulk of its calories from protein (a nutritional profile of Ann Shackleford’s 18th-century portable soup recipe, which appeared in The Modern Art of Cookery, lists 62 percent protein calories), portable soup could be eaten “neat” for substance or combined with vegetables or foods such as sauerkraut for added nourishment. Portable Soup was once all the rage among American and European travelers, militaries, and seafarers-a compact and easy-to-preserve food that accompanied some of the most well-known explorers and expeditions of its era: from Captain William Bligh’s ill-fated journey aboard the HMS Bounty to Lewis & Clark’s early 19th-century expedition across the United States to explore the Louisiana Purchase. “When ready you can just add water and it becomes soup or a base for other things,” she says.
The result is an intensely meaty and rubbery sort-of stiff jelly (one with a glue-like, almost adhesive consistency) that can be cut into pieces or sliced into “cakes,” then stored in a cool, dry place for months, if not years. “You then dry it out further and it turns almost into a plastic,” says Corbett. Have Camera Will Travel | Australia / Alamy A full-size replica of the Endeavour at the Australian National Maritime Museum in Sydney. Eventually, the broth becomes sticky and gooey like gelatin. “Think of portable soup as the 18th and early-19th century version of bouillon cubes,” says Suzanne Corbett, co-author of A Culinary History of Missouri: Foodways and Iconic Dishes of the Show-Me State ,“but probably with a lot more flavor than those little aluminum-wrapped packages.” Basically, the process involves slowly boiling down animal bones, such as leg of veal or beef shank, to create a broth, then removing the meat, cooling and straining the remaining broth, and reboiling it. On long voyages characterized by tiny quarters and rampant scurvy (caused by a lack of Vitamin C), Cook believed portable soup to be one of the navy’s best weapons of disease prevention. Each sailor would get a daily ration of the soup, though not because they enjoyed the taste. These included pigs, poultry, a goat for milking, and a large supply of portable soup.Īlso known as “pocket soup” or “veal glue,” the latter became a breakfast staple-often reboiled with celery and oatmeal, or mixed with hot water and green pea flour to create an edible porridge-among the ship’s officers and crew. When British explorer and Royal Navy captain James Cook set sail aboard the HMS Endeavour on August 26, 1768, for an expedition around the Pacific, he brought along 18 months of provisions.
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