Preparation of Portable Soup-Bread. Page: 2 of 2
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7,066
a pint of rich thick soup, and water may be
added to reduce or dilute it to any state of con-
sistency to suit the appetite, or suitable for in-
valids. Add salt and pepper to suit the taste.
Cooked vegetables of various kinds or condi-
ments may be used in the mixture.
In hospitals, half an ounce or less of this
bread, made of good beef, mutton, or fowls'
flesh, could be made into a very nourishing
soup suitable for patient or invalid. For sea-
men on long voyages, or travelers on long
journeys through destitute regions, it will be
of the utmost importance and of incalculable
benefit.
I am well aware that portable soups and con-
centrated meats, preserved in hermetically-
sealed vessels, have been long known and used,
but were very inconvenient to pack and carry
and liable to deteriorate. My soup-bread is as
convenient and portable as any biscuit, while
it answers the double purpose of concentrat-
ing ill the same cake the nutritious properties
of animal and vegetable food, which are so es-
sential to the healthful sustenance of man.
This bread is not only useful to mariners,
travelers, and hospitals, but for private fami-
lies, especially in warm weather, as it may be
cooked in a chaffing-dish over a few coals or
a lamp of alcohol. With a few ounces of thisbread in his pocket the geologist or surveyor
can, with a match and hunter's cup, make a
dish of good, palatable, and healthful soup in
a few minutes.
This bread would be every way suitable for
export to other countries as an article of food,
a great quantity of nutriment being contained
in a small bulk, thus saving in the expense of
freight. The article being manufactured where
beef or other meat is plenty and cheap, and ex-
ported to places where meats are both scarce
and dear, will prove a fnutual benefit to the
producer and consumer.
Having thus explained my invention, I do
not claim the extract of flesh made into what
is known as "portable soup," but
I claim-
The new and useful manufacture of desic-
cated soup-bread, formed of the concentrated
extract of alimentary animal substances com-
bined with vegetable flour or meal made into
cakes and baked into bread, in the manner
substantially as herein described, for the pur-
pose set forth.Witnesses:
JAMES WELSH,
O. D. JOHNSON,
R. S. JOHNSON.G. BORDEN, JR.
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Borden, Gail, Jr. Preparation of Portable Soup-Bread., patent, February 5, 1850; [Washington D.C.]. (https://texashistory.unt.edu/ark:/67531/metapth165030/m1/2/: accessed June 20, 2024), University of North Texas Libraries, The Portal to Texas History, https://texashistory.unt.edu.; crediting UNT Libraries Government Documents Department.