Tags: Food.
Portable soup was a kind of dehydrated food used in the 18th and 19th centuries. It was a precursor of the later meat extract and bouillon cubes and of industrially dehydrated food. It is also known as pocket soup or veal glew. It is a cousin of the glace de viande of French cooking. It was long a staple of seamen and explorers for it would keep for many months or even years. In this context it was a filling and nutritious dish.