Process
Soup was made in the usual way reduced, degreased — or the fat would go rancid — and then reduced repeatedly until it took on the consistency of jelly. Once it was sufficiently gelatinous to hold its form, it was placed on pieces of flannel or unglazed earthenware dishes and rotated regularly to dry it further. This was a seasonal process attempted only in the winter when humidity was low. Once dry, it was wrapped in paper and stored in boxes.
Read more about this topic: Portable Soup
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