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Topic Review (Newest First)
02-11-2020 01:56 PM
Regina3000 I do this with stock all the time. I use a dehydrator, though, and get it to a brittle state. After making, straining, defatting, and re-straining the stock, I simmer it until it's reduced pretty far, so that it's got some visible "body" to is as you stir it, then pour it into silicone cake pans and dehydrate it at 150 F until it's brittle. I turn it over once it's congealed, but still flexible.

When it's brittle-dry, I break it into pieces and store it in a pint or half-pint sized canning jar. It takes up much less room in the freezer or on the shelves this way. I used to can the stock, but I prefer doing it this way, now.
02-07-2020 05:36 PM
DKR There is an entire series on 18th Century cooking on Townsends' site.

https://www.youtube.com/channel/UCxr...12LulcajAkKJYw

cooking over a campfire is a skill - one that needs practice. Cooking skills in general are good prepper knowledge - so the series is a great resource if you are new to outdoor cooking.
02-07-2020 10:47 AM
cook Talk about a rabbit hole.
One of the links mentioned Lewis and Clark bought 187# to take with them.It was 289.97$ back then,not sure what that would be now.
02-07-2020 12:00 AM
BrettTheOkie I've watched a lot of the Townsends videos on YouTube and sometimes that Portable Soup video comes up in my suggested watch list. But I haven't looked at it yet.

That patent was interesting to read, it would be fun to try to actually make it. The word in it that stands out for me is "nutriment". Of course you hear the word Nutrients all the time, but not "nutriment".

The only other place where I've seen that word is a 19th century book about agriculture, and it often uses the word "nutriment" when talking about various fertilizers and their effects on crops. I guess it's just one of those words that has largely fallen out of use over the years.
02-06-2020 12:29 PM
Major Mjolnir
Quote:
Originally Posted by Corpus View Post
Maybe he should have chosen a different word.
From his description of the process:

The broth...
“... is further defecated by settling”

Back then maybe “defecated” meant settling or releasing, I don’t know.
Quote:
Maybe he should have chosen a different word.
My thoughts exactly, lol.
"Definition of defecate
intransitive verb

: to discharge feces from the bowels
transitive verb

12: to discharge from the anus
2: to free from impurity or corruption"
https://www.merriam-webster.com/dictionary/defecate
02-06-2020 11:33 AM
Corpus
Portable soup

Quote:
Originally Posted by Major Mjolnir View Post
SNIP

Not successful financially but he went on 6 years later to forever change the milk industry by inventing canned, condensed milk - Borden, later Eagle brands.

Maybe he should have chosen a different word.
From his description of the process:

The broth...
“... is further defecated by settling”

Back then maybe “defecated” meant settling or releasing, I don’t know.
02-06-2020 11:28 AM
cleatis I love watching that guy.... I guess I missed this video. But now I got something to do this weekend. Anyone ever do it with venison?
02-06-2020 10:38 AM
woozy
Quote:
Originally Posted by bunkerbuster View Post
What a fantastic rabbit hole to go down!
02-06-2020 07:47 AM
Major Mjolnir
Quote:
Originally Posted by bunkerbuster View Post
Interesting. He mixed partially dehydrated 'portable soup' with meal and baked it into a cracker. Not successful financially but he went on 6 years later to forever change the milk industry by inventing canned, condensed milk - Borden, later Eagle brands.
He got the idea of using a lower temperature vacuum pan from watching 'Shakers' cook down fruit to be dehydrated. https://www.thevintagenews.com/2017/...ondensed-milk/
02-05-2020 05:09 PM
bunkerbuster Circa 1850 portable soup patent

https://todayinsci.com/Events/Patent/SoupBread7066.htm
02-05-2020 07:25 AM
Major Mjolnir I just read a post in another forum of a guy who made "portable soup" from left over turkey more than a year ago. After initial reduction and de-fatting he dried it in his refrigerator and left it in an open plastic baggie in his sock drawer and promptly forgot about it. When he re-discovered it this week he made a cup of broth from it, said it tasted ok and, so far, no intestinal distress. Looked like a very brown hockey puck. lol.
05-13-2015 09:51 AM
MikeK
Quote:
Originally Posted by [_]ni/\/\og View Post
This was more akin to fruit roll up's in look than the bullion cubes.

Mikek you into living history? When I was stationed in dc I did company d 1st us artillery for the nps at ft. Washington. Been out of it a few years and course not much use for my union blues here in Tennessee but been kicking around getting back into it.
Not so much living history, but I loved muzzleloading rendezvous. The only real way to enjoy them was to become part of them. Which was nice. Canvas tent, cooking in cast iron, etc. That's where I learned about hardtack and portable soup.
05-13-2015 09:49 AM
MikeK
Quote:
Originally Posted by Old Soldier View Post
Isn't that usually called "Bullion"?
It's probably what buillon evolved from. "Pocket soup" as it was also called is basically a sheet. You break it up and dissolve it in boiling water. It contains a lot of gelatin.
05-13-2015 09:22 AM
[_]ni/\/\og This was more akin to fruit roll up's in look than the bullion cubes.

Mikek you into living history? When I was stationed in dc I did company d 1st us artillery for the nps at ft. Washington. Been out of it a few years and course not much use for my union blues here in Tennessee but been kicking around getting back into it.
05-13-2015 08:30 AM
Old Soldier
Quote:
Originally Posted by MikeK View Post
I've made it, as have many civil war and fur trade reenactors. Basically, you make a strong meat broth and dehydrate it. It can be pretty tasty!
Isn't that usually called "Bullion"?
05-13-2015 08:28 AM
MikeK I've made it, as have many civil war and fur trade reenactors. Basically, you make a strong meat broth and dehydrate it. It can be pretty tasty!
05-13-2015 12:23 AM
[_]ni/\/\og
Portable soup

Came across a video produced by Jas Townsend and son who has a good youtube channel focusing on 18th century living and history.

https://www.youtube.com/watch?v=2fE5KzvOZRk

the video was for something called portable soup. Seems it could be a interesting addition to food stores as it can be kept for long periods. Anyone here have any first hand experience with it?

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