Portable soup

Portable soup was a form of dehydrated food of English origin used in the 18th and 19th centuries, a precursor of meat extract, bouillon cubes, and industrially dehydrated and instant food. Also known as pocket soup or veal glue, it was essentially a partially dehydrated broth, a solid counterpart to the glace de viande used in French cuisine. It was long a staple of British seamen, soldiers and explorers because it would keep for many months or even a year, and in that context was considered a filling and nutritious dish.