IMPROVEMENTS IN THE MANUFACTURE Of CONDENSED SOUP
Year: 1871

page_text: PROVISIONAL SPECIFICATION left by William Robert Lake at the
Office of the Commissioners of Patents, with his Petition, on the
.
4th February 1871.-A communication from abroad by R. Scheller,
of Hildburghausen, Germany, Chemist and Manufacturer.
I, WILLIAM ROBERT LAKE, of the Firm of Haseltine, Lake, & Co.,
Southampton Buildings, London, Patent Agents, do hereby declare the
nature of the said Invention for "IMPROVEMENTS IN THE MANUFACTURE Of
CONDENSED SOUP," a communication, to be as follows:-
My Invention consists in the manufacture of large quantities of
nutritious and tasteful soups in a condensed form, which I call con-
densate soups.
The advantages of my Invention are―
1. The easy performance of a daily delivery of some hundred thousand
portions of condensed soups.
2. The condensed soup has a firm consistency like that of yellow wax
and resists corruption during several months in simple packing.
3. A simple and cheap packing in wooden boxes furnished with paper,
which packing allows an easy and cheap delivery.

page_text: 4. The usual sorts of soups may be made in a condensed state, but it
is easy to make soups of different taste by employing a larger or smaller
quantity of the herein-after indicated materials or others suitable for the
purpose.
This variety of taste is of great importance in relation to the con-
suming public, but it is of the highest consequence for armies. The
complaints which soldiers often utter about eating too frequently the
same food will never be excited when my condensed soups are used.
5. The saving of time and fuel in the preparation of the soups, for
example 6 pounds (Prussian tariff union weight,) of condensed soup,
boiled during from 10 to 15 minutes with 40 pots (litres) of water
furnish 100 plentiful portions of strong and tasteful soups.
The following is a general description of the preparation:-Some fat
either beef suet, mutton fat, hogs lard, or butter, having been melted and
filtered to clean it from the residue is to be digested with the herbs and
seasoning cut in little pieces or ground by 90° to 100° Celsius. These
latter materials are chiefly leek, onion, celery, parsley, cives, chervil,
bay leaves, cummin, marjoram, saffron, nutmeg, but other sorts are not
excluded, those most convenient for the different soups are to be chosen.
When it is desired to prepare a condensed broth soup a concentrated:
solution of extract of meat is to be added to the fat and to the herbs
and seasoning materials. The digestion is to be continued till the water
contained in the herbs or roots, or added with the flesh extract, has
evaporated, which in a temperature of about 90° to 100° Celsius of the
fat requires nearly 1 to 1½ hours. When drops of the spiced fat placed
on a burning coal will no longer make a crackling noise the water is
sufficiently evaporated. After this a mixture of different meals or grits
with kitchen salt in a finely ground condition is to be heated to 70°
Celsius, and then to be mingled with the spiced fat. These meals or
grits are chiefly meal of peas, lentils, potatoes, wheat, rye, and rice, but
other sorts of meal and grit are not excluded. Roasted grit of rye and
roasted meal of rye, pulverized brown or white bread, may also be
employed. The mass while it is still hot is to be placed in boxes of
strong iron plate, the size of which is adapted to the wooden boxes into
which the mass when cold is to be packed. By pressure in these iron
boxes the mass will sink down, and by stamping or by slightly squeezing
it with a screw press it will be made more compact and condensed. These
prepared condensed soups when cold form a firm and coherent substance.

page_text: Broth or water in which meat or sausages have been boiled is preferable
to pure water for the solution of the condensed soup.
The following example will enable my Invention to be more clearly
understood:-For condensate soup of lentils I take 1800 pounds of fat,
320 pounds of celery, 480 pounds of onion, 16 pounds of root of parsley,
100 pounds of extract of meat, 3800 pounds of lentil meal, 660 pounds
of kitchen salt.
Another manipulation is as follows:-The digestion of the soup
seasoning and herbs with the fats being performed, the seasoning licrbs
may be filtered and delivered by pressing from the adherent spiced
fat, and their addition to the condensed soup may be omitted.
If the condensed soups are to contain gelatine this may be prepared.
from fresh bones well cleaned with hot water. The bones are triturated
and boiled with steam at about 110° Celsius, the obtained solution of
the gelatine is to be evaporated dried, pulverized, and about 150 pounds
of it for every 100,000 portions are to be added to the mass.