The Daily Dispatch: July 16, 1862., [Electronic resource], Portable soup.

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Portable soup.

Let veal or beef soup get quite cold, then skim off every particle of fat; boil it till of a thick glutinous consistence. Care should be taken not to have the soup burn. Season it very highly with pepper, salt, mace, and cloves; add a little brandy or wine, and pour it over earthen platters, not more than a quarter-inch in thickness; let it be till cold then cut in three inch square pieces; set them in the sun to dry, often turning them. When very dry, place them in tin or earthen vessels, having a layer of white paper between each layer of cakes. These directions, if they are carefully attended to, will keep good for a long time. Whenever you wish to make a soup of them, you have only to put a quart of water to one cake, and make the water piping hot.

The Daily Dispatch: July 16, 1862. Richmond Dispatch. 2 pages. by Cowardin & Hammersley. Richmond. July 16, 1862. microfilm. Ann Arbor, Mi : Proquest. 1 microfilm reel ; 35 mm.

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The Daily Dispatch: July 16, 1862., [Electronic resource]

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Portable soup.