Editing Portable soup (section)

{{Short description|18th/19th century dehydrated food}}
{{Use British English|date=July 2021}}
{{Use dmy dates|date=July 2021}}
{{Infobox food
| name             = Portable soup
| image            = Portable soup.jpg
| caption          = 
| alternate_name   = Pocket soup, veal glue
| country          = [[United Kingdom]]
| region           = 
| creator          = 
| course           = 
| type             = [[Food preservation|Dehydrated food]]
| served           = 
| main_ingredient  = 
| variations       = 
| calories         = 
| other            = 
}}

'''Portable soup''' was a form of [[Food preservation|dehydrated food]] of English origin used in the 18th and 19th centuries. It was a precursor of [[meat extract]] and [[bouillon cube]]s, and of industrially [[Food drying|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 [[Sailor|seamen]], [[British Army|military]] and [[Exploration|explorers]], as it would keep for many months or even a year. In this context, it was considered a filling and nutritious dish.