|Gail Borden, Jr. 1801-1874|
|Meat Biscuit aka Soup-Bread. The recipe is at the end of this article.|
"I was endeavoring to make some portable meat glue (the common kind known) for some friends who were going to California—I had set up a large kettle and evaporating pan, and after two days labor I reduced one hundred and twenty pounds of veal to ten pounds of extract, a consistency like melted glue and molasses; the weather was warm and rainy, it being the middle of July. I could not dry it either in or out of the house and unwilling to lose my labor, it occured to me, after various expedients, to mix the article with good flour and bake it. To my great satisfaction, the bread was found to contain all the primary principles of meat, and with a better flavor than simple veal soup, thickened with flour in the ordinary method.The nutritive portions of beef or other meat, immediately on its being slaughtered, are, by long boiling, separated from the bones and fibrous and cartilaginous matters: the water holding the nutritious matters in solution, is evaporated to a considerable degree of spissitude—this is then made into a dough with firm wheaten flour, the dough rolled and cut into a form of biscuits, is then desiccated, or baked in an oven at a moderate heat. The cooking, both of the flour and the animal food is thus complete. The meat biscuits were prepared to have the appearance and firmness of the nicest crackers or navy bread, being as dry, and breaking or pulverizing as readily as the most carefully made table crackers. It is preserved in the form of biscuit or reduced to coarse flour or meal. It is best kept in tin cases hermetically soldered up; the exclusion of air is not important, humidity alone is to be guarded against.For making soup from a meat biscuit, a batter is first made of the pulverized biscuit and cold water—this is stirred into boiling water—the boiling is continued some ten or twenty minutes—salt, pepper, and other condiments are added to suit the taste, and the soup is ready for the table.I have eaten the soup several times,—it has the fresh, lively, clean, and thoroughly done or cooked flavor that used to form the charm of the soups of the Rocher de Cancale. It is perfectly free from that vapid unctuous stale taste that characterizes all prepared soups I have heretofore tried at sea and elsewhere. Those chemical changes in food which, in common language, we denominate cooking, have been perfectly affected in Mr. Borden’s biscuit by the long-continued boiling at first, and the subsequent baking or roasting. The soup prepared of it is thus ready to be absorbed into the system without loss, and without tedious digestion in the alimentary canal, and is in the highest degree nutritious and invigorating."
NOTE: Al Capone and his Brother Ralph are responsible for milk expiration dating. The Capone's convinced the Chicago City Council to pass a law in 1933 that clearly stamped the date on milk bottles where the consumer could read and understand it.
|Borden's Country Bottled Milk Station No. 20, Ancram, New York, Plant.|
|Advertisement for Gail Borden's Eagle Brand Condensed Milk from an 1898 guidebook for travelers in the Klondike Gold Rush.|
|An amber Signature Quality Borden's|
Dairy Farm Milk Bottle with
Gail Borden's signature, (age unknown).
|Elsie the Cow in a 1948 ad.|
|The "Rotolactor" was displayed in the Futuristic Farming exhibit at the 1939 New York "World of Tomorrow" World's Fair.|
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- Bouillon; Beef, Chicken, Fish, Ham, Lobster, Turkey, Vegetable. (Bouillon Paste)
- Mix flour with bouillon. If the bouillon is a paste, mash it with a spoon until it is completely mixed and looks like whole wheat flour. Do not use too much flour; you are not making bread. You are making a stabilizer for the bouillon.
- Add just enough cold water to make a very, very stiff dough. It should hold together but not be sticky.
- Roll out quite thinly, and cut into pieces.
- Bake at 300° F. for 30 minutes, or until completely dry and hard.
To make into soup, smash it up in cold water with something heavy, like a meat tenderizer, then boil in more water.
It was okay! The broth was pretty weak in the end, but more biscuits would have helped that. I thought the flour would have thickened the soup, but instead, it made little crumbly sediment, which was expected. I can see how this would be a useful addition to a wagon headed west. These meat biscuits never became popular, but more than one wagon included a barrel of them amongst their supplies. (Anonymous)