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| Alternative names | Pocket soup, veal glue |
|---|---|
| Type | Dehydrated food |
| Place of origin | United Kingdom |
Portable soup was a kind 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 (meat glaze) 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.