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Portable soup
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Graybeard
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Curious of how many have actually tried making this concentrated food stuff? I've done it several times, each tastes different but all taste good. It is so versitle on the trail in many ways, whether soaking corn meal to let set n soldify n slice n fry come morning, adding to beans n such to soak n cook in to add flavor, to just being Tuckered out n needing a warm drink on a chilly day. Even just breaking off a piece n sucking on it to ease being hungry. It's not hard to make but does take time. Anybody else besides loyalist Dave ever made it n how did ya go about it. I bake beef bones, marrow bones(eat the marrow after baking n before simmering)Then covering with water n simmering for hours, remove bones strain brooth n simmer down to pancake syurp consistency. Then spread on parchment paper n let dry hard.
 
Posts: 229 | Location: Southeast Pa. | Registered: 03 February 2015Reply With QuoteReport This Post
Factor
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Never tried it yet,but Townsend & sons has a couple'a vids on it,very intriguing....


Beer is proof that God loves us,and wants us to be happy-B. Franklin
 
Posts: 2014 | Location: Oreegun Territory | Registered: 24 March 2013Reply With QuoteReport This Post
Hivernant
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It is mentioned many times in P Obrien books. The following linky is from the companion cookbook to the series.
https://www.wwnorton.com/POB/spottedd/psoup.htm
 
Posts: 129 | Location: Southern California | Registered: 28 April 2011Reply With QuoteReport This Post
Factor
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The key is the collagen content...and the Jas Townsend video is pretty good, but look at the video AND at the accompanying video about folks having problems. Before it's dry, when it's at the super-thick-jello stage, too many folks try to go beyond this and reduce it further with heat....and burn it which destroys the protein links. It's very temperature sensitive, which is why the recipe calls for a finish in a double boiler like arrangement.

If you note in Hannah Glasse's procedure, there are no vegetables nor salt... in fact when using the pocket soup one boils the seasoning in the water first, then adds the concentrate....

Take a Leg of Veal, strip off all the Skin and Fat, then take all the muscular or fleshy Parts clean from the Bones. Boil this Flesh in three or four Gallons of Water till it comes to a strong Jelly, and that the Meat is good for nothing. Be sure to keep the Pot close covered, and not do too fast; take a little out in a Spoon now and then, and when you find it is a good rich Jelly, strain it through a Sieve into a clean earthen Pan. When it is cold, take off all the Skim and Fat from the Top, then provide a large deep Stew-pan with Water boiling over a Stove, then take some deep China-cups, or well glazed Earthen Ware, and fill these Cups with the Jelly, which you must take clear from the Settling at the Bottom, and set them in the Stew-pan of Water. Take great Care none of the Water gets into the Cups; if it does, it will spoil it. Keep the Water boiling gently all the time, till the Jelly becomes thick as Glue; then take them out, and let them stand to cool; then turn the Glue out into some new coarse Flannel, which draws out all the Moisture; turn them in six or eight Hours on fresh Flannel, and so do until they are quite dry. Keep it in a dry warm Place, and in a little time it will be like a dry hard Piece of Glue, which you may carry in your Pocket, without getting any Harm. The best Way is to put it into little Tin boxes. When you use it, boil about a Pint of Water, and pour it on a Piece of Glue about as big as a small Walnut, stirring all the time till it is melted. Season with Salt to your Palate; and if you choose any Herbs, or Spice, boil them in the Water first, then pour the Water over the Glue.

LD


It's not what you know, it's what you can prove
 
Posts: 3843 | Location: People's Republic of Maryland | Registered: 10 November 2004Reply With QuoteReport This Post
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