A LIVING HISTORY BLOG.

18TH CENTURY LIVING HISTORY IN AUSTRALIA.
Showing posts with label Trail foods. Show all posts
Showing posts with label Trail foods. Show all posts

Thursday, 11 July 2019

Trail food bags & containers.


Trail Food Bags & Containers.
 "I have travelled with neere 200. of them at once, neere 100. miles through the woods, every man carrying a little Basket of this [Nokehick] at his back, and sometimes in a hollow Leather Girdle about his middle, sufficient for a man three or foure daies. With this readie provision, and their Bow and Arrowes, are they ready for War, and travell at an houres warning. With a spoonfull of this meale and a spoonfullof water from the Brooke, have I made many a good dinner and supper."

A KEY into the LANGUAGE OF AMERICA By Roger Williams  1643. 
https://quod.lib.umich.edu/e/eebo/A66450.0001.001?rgn=main;view=fulltext

 If their imperious occasions cause them to travell, the best of their victuals for their journey is Nocake, (as they call it) which is nothing but Indian Corne parched in the hot ashes; the ashes being sifted from it, it is afterward beaten to powder, and put into a long leatherne bag, trussed at their backe like a knapsacke; out of which they take thrice three spoonefulls a day, dividing it into three meales. If it be in Winter, and Snow be on the ground, they can eate when they please, stopping Snow after their dusty victuals, which otherwise would feed them little better than a Tiburne halter. In Summer they must stay till they meete with a Spring or Brooke, where they may have water to prevent the imminent danger of choaking. With this strange viaticum they will travell foure or five daies together, with loads fitter for Elephants than men. But though they can fare so hardly abroad, at home their chaps must walke night and day as long as they have it. They keepe no set meales, their store being spent, they champe on the bit, till they meete with fresh supplies, either from their owne endeavours, or their wives industry, who trudge to the Clam-bankes when all other meanes faile. Though they be sometimes scanted, yet are they as free as Emperours, both to their Country-men and English, be he stranger, or neare acquaintance; counting it a great discourtesie, not to eate of their high-conceited delicates, and sup of their un-oat-meal'd broth, made thicke with Fishes, Fowles, and Beasts boyled all together; some remaining raw, the rest converted by over-much seething to a loathed mash, not halfe so good as Irish Boniclapper.
Chap. VI.
Of their dyet, cookery, meale-times, and hospitality at their Kettles.
The Project Gutenberg EBook of New Englands Prospect, by William Wood Wood's New England's Prospects 1634.

Wednesday, 26 June 2019

Wild Foods. Nettle Pudding.

My sincere thanks to Grizz for sharing this recipe with me.



Ancient Nettle Pudding
Recipe courtesy of Ancient Craft and Celtnet Recipes
According to Celtnet Recipes, “when most food was boiled in a large pot, adding dumplings or ‘puddings’ to stocks (was) a good way of putting starch in the diet. These large dumplings are flavoured with wild herbs and nettles.”[9]
Ingredients
1 bunch of sorrel
1 bunch of watercress
1 bunch of dandelion leaves
2 bunches of young nettle leaves
Some chives
1 cup of barley flour
1 teaspoon of salt
Instructions
Chop the herbs finely and mix in the barley flour and salt.
Add enough water to bind it together and place in the center of a linen or muslin cloth.
Tie the cloth securely and add to a pot of simmering venison or wild boar (a pork joint will do just as well). Make sure the string is long enough to pull the pudding from the pot.
Cook the pudding until the meat is done (at least two hours).
Leave the pudding to cool slightly, remove the muslin, then cut the pudding into thick slices with a knife.
Serve the pudding with chunks of barley bread.
*The pudding can be served along side the meat with which it was cooked, or it can be served as its own stand-alone dish.
[1] Pappas, S. (2012, September 28). Ancient Burial Shroud Made of Surprising Material, Scientists Find. Retrieved January 2, 2015.
[2] Ibid.
[3] Vance, K. (n.d.). History of Stinging Nettle. Retrieved January 2, 2015.
[4] Nettles – discover its healing, medicinal qualities. (n.d.). Retrieved January 2, 2015, from http://www.nettlesforhealth.com/#!nettle-uses/c18ah
[5] Vance, K.
[6] What Else The Romans Did For Us. (n.d.). Retrieved January 2, 2015.
[7] Vance. K.
[8] Macrae, F. (n.d.). Traditional English cooking: Nettle pudding and other ancient recipes. Retrieved January 2, 2015.
[9] Boiled Nettle Pudding a classic reconstructed Ancient Recipe. (n.d.). Retrieved January 7, 2015, from http://www.celtnet.org.uk/recipes/ancient/fetch-recipe.php?rid=ancient-boiled-nettle-pudding

Friday, 4 January 2019

Trail Foods. William Byrd.




Trail Foods. Byrd. The Secret History.
William Byrd II (March 28, 1674 – August 26, 1744) 
“The Portable Provisions I would furnish our Foresters withal are Glue-Broth and rockahomini : one contains the Essence of Bread, the other of Meat.
The best way of making Glue-Broth is after the following method: Take a Leg of Beef, Veal, Venison, or any other Young Meat, because Old Meat will not so easily Jelly. Pare off all the fat, in which there is no Nutriment, and of the Lean make a very strong Broth, after the usual Manner, by boiling the meat to Rags till all the Goodness be out. After Skimming off what fat remains, pour the Broth into a wide Stew-Pan, well tinn'd, & let it simmer over a gentle, even Fire, till it come to a thick
Jelly. Then take it off and set it over Boiling Water, which is an Evener Heat, and not so apt to bum the Broth to the Vessel. Over that let it evaporate, stirring it very often till it be reduc'd, when cold, into a Solid Substance like Glue. Then cut it into small Pieces, laying them Single in the Cold, that they may dry the Sooner. When the Pieces are perfectly dry, put them into a Cannister, and they will be good, if kept Dry, a whole East India Voyage.
This Glue is so Strong, that two or three Drams, dissolv'd in boiling Water with a little Salt, will make half a pint of good Broth, & if you shou'd be faint with fasting or Fatigue, let a small piece of this Glue melt in your Mouth, and you will find yourself surprisingly refreshed. One Pound of this cookery wou'd keep a man in good heart above a Month, and is not only Nourishing, but likewise very wholesome. Particularly
it is good against Fluxes, which Woodsmen are very liable to,
by lying too near the moist ground, and guzzling too much cold Water. But as it will be only us'd now and then, in times of Scarcity, when Game is wanting, two Pounds of it will be enough for a Journey of Six Months. But this Broth will be still more heartening if you thicken every mess with half a Spoonful of Rockahominy, which is nothing but Indian Corn
parched without burning, and reduced to Powder. The Fire drives out all the Watery Parts of the Corn, leaving the Strength of it behind, and this being very dry, becomes much lighter for carriage and less liable to be Spoilt by the Moist Air.
Thus half a Dozen Pounds of this Sprightful Bread will sustain a Man for as many Months, provided he husband it well, and always Spare it when he meets with Venison, which, as I said before, may be very Safely eaten without any Bread at all.
By what I have said, a Man needs not encumber himself with more than 8 or 10 Pounds of Provisions, tho' he continue half a year in the Woods. These and his Gun will support him very well during that time, without the least danger of keeping one Single Fast. And tho' some of his days may be what the French call Jours maigres, yet there will happen no more of those than will be necessary for his health, and to carry off the Excesses
of the Days of Plenty, when our Travellers will be apt to indulge their Lawless Appetites too much”.
“After these necessary Matters were settled, I ordered 1000 lb
of Brown Biscuit, & 200 lb of white to be provided, & 6 Baggage Horses to carry it, at the rate of 3 Baggs containing 200 lb. each Horse. As for meat I intended to carry none, but to depend intirely upon Providence for it. But because the Game was not like to be plentifull till we got above the Inhabitants, I directed all the men to find themselves with 10 day's Provision. I augumented my Number of Men to 17, which together with 3 which Firebrand undertook to get made up the Complement of 20. For these I provided Ammunition after the Rate of 2lbs of Powder a Man, with Shot in proportion”.
Byrd. The Secret History.

“We, on the part of Virginia, that we might be sure to be punctual, arriv'd at Mr. Kinchin's, the place appointed, on the 19th, after a Journey of three days, in which nothing Remarkable happen'd.
We found three of the Carolina-Commissioners had taken Possession of the House, having come thither by water from Edenton, By the Great Quantity of Provisions these Gentlemen brought, and the few men they had to eat them, we were afraid they intended to carry the Line to the South sea.
They had 500 lbs of bcaon and dry'd Beef, and 500 lbs of Bisket, and not above three or four men. The misfortime was, they forgot to provide Horses to carry their good things, or else trusted to the Incertainty of hireing them here, which, considering the Place, was leaving too much to that Jilt, Hazard.
On our part we had taken better Care, being completely furnisht with everything necessary for transporting our Baggage and Provisions. Indeed we brought no other Provisions out with us but 1000 lbs of Bread and had Faith enough to depend on Providence for our Meat, being desirous
to husband the publick Money as much as possible. We had no less than 20 men, besides the Chaplain, the Surveyors and
all the Servants, to be Subsisted upon this Bread. However, that it might hold out the better, our men had been Order'd to provide themselves at Home with Provision for Ten days, in which time we judg'd we should get beyond the Inhabitants, where Forest-Game of all sorts was like to be plenty at that time of the Year”.
“One of our Men Spy'd three Buffaloes, but his Piece being loaded only with Goose-shot, he was able to make no effectual Impression on their thick hides; however, this Disappointment was made up by a Brace of Bucks, and as many Wild Turkeys, kill'd by the rest of the company. Thus Providence was very Bountiful to our Endeavours, never disappointing those that Faithfully rely upon it, and pray heartily for their Daily Bread”.
Byrd. History of the Dividing Line.

Friday, 6 April 2018

Forum Notifications?


Just in case you have not been receiving any notifications from our group forum, there are a stack of new posts in a variety of topics.
This forum is not the same as the old one, & some of you may have failed to click on the subscribe to topic! Anyway, like I said, there is a heap of new threads & information there if you are interested.
Keith.

Sunday, 25 March 2018

Kakai Squash. Trail Food.

The Kakai squash I am told originated in Austria & was grown all through Europe & parts of Asia. This squash or pumpkin has edible hull-less seeds which are very tasty as is, or roasted. Some types apparently have a tastier flesh than others. The one we are growing which you can see in the attached images tastes more like a marrow, but is still very nice. 



Roasted Kakai seeds or pepitas.

Thursday, 19 May 2016

Period Quote On Trail Foods.


The Portable Provisions I would furnish our Foresters withal are Glue-Broth and rockahomini : one contains the Essence of Bread, the other of Meat. The best way of making Glue-Broth is after the following method:
Take a Leg of Beef, Veal, Venison, or any other Young Meat, because Old Meat will not so easily Jelly. Pare off all the fat, in which there is no Nutriment, and of the Lean make a very strong Broth, after the usual Manner, by boiling the meat to Rags till all the Goodness be out. After Skimming off what fat remains, pour the Broth into a wide Stew-Pan, well tinn'd, & let it simmer over a gentle, even Fire, till it come to a thick
Jelly. Then take it off and set it over Boiling Water, which is an Evener Heat, and not so apt to bum the Broth to the Vessel. Over that let it evaporate, stirring it very often till it be reduc'd, when cold, into a Solid Substance like Glue. Then cut it into small Pieces, laying them Single in the Cold, that they may dry the Sooner. When the Pieces are perfectly dry, put them into a Cannister, and they will be good, if kept Dry, a whole East India Voyage.
This Glue is so Strong, that two or three Drams, dissolv'd in boiling Water with a little Salt, will make half a pint of good Broth, & if you shou'd be faint with fasting or Fatigue, let a small piece of this Glue melt in your Mouth, and you will find yourself surprisingly refreshed. One Pound of this cookery wou'd keep a man in good heart above a Month, and is not only Nourishing, but likewise very wholesome. Particularly
it is good against Fluxes, which Woodsmen are very liable to,
by lying too near the moist ground, and guzzling too much cold Water. But as it will be only us'd now and then, in times of Scarcity, when Game is wanting, two Pounds of it will be enough for a Journey of Six Months. But this Broth will be still more heartening if you thicken every mess with half a Spoonful of Rockahominy, which is nothing but Indian Corn
parched without burning, and reduced to Powder. The Fire drives out all the Watery Parts of the Corn, leaving the Strength of it behind, and this being very dry, becomes much lighter for carriage and less liable to be Spoilt by the Moist Air.
Thus half a Dozen Pounds of this Sprightful Bread will sustain a Man for as many Months, provided he husband it well, and always Spare it when he meets with Venison, which, as I said before, may be very Safely eaten without any Bread at all.
WILLIAM BYRD'S DIVIDING LINE HISTORIES
Mid 18th century.

Saturday, 19 December 2015

More On Sausage.



Giacomo Ceruti  1698 – 1767.

Sausages to Boyl
PERIOD: England, 17th century | SOURCE: The Whole Duty of a Woman: Or a Guide to the Female Sex, 1696 | CLASS: Authentic
DESCRIPTION: Sausages boiled in wine and herbs
Sausages to Boyl.
Put a pint of Claret to a quart of Water, put in some sweet herbs finely shred, a blade or two of Mace, and some Cinamon, let them boyl about a quarter of an hour, then serve them up with beaten Ginger, Cinamon or Mustard and Sugar, in Sawcers.
SAUSAGES.
Take a leg of Pork, Parboil itt, take hogs sowit [suet] and sage, and mix them together very small, put in a good deal of Pepper & Salt as much as you think fitt, stir itt well together, then take Sheeps Gutts and scower them very well with salt and fill them, tye them up in Links and hang them up smoaking till you use them (MS 7998, Wellcome Collection).

Take either mutton, veale or pork (you may cut it from the legg as much as will make a reasonable dish & not deface the legg) then take of any ruff suet as much as your quantity of meat is, then beat it & shread it very small, and putt to it a little sage shread small, & season it with salt, pepper & nutmegg if you please, then take one egg white & all mix them alltogether very well, Rub your hands with a little flower so rowle it up in rowles twice as long as your finger, as thick as pig puddings, frye them with butter or any other liquor, or you may stew them in mutton broath with apples & onions. (MS4054, Wellcome Collection)

Half a pound of lean Veal, Pork, or Beef, Half a pound of Beef Suet, One Score of Oysters just warmed in their own liquor, all to be chopped very fine and mixed together with two Eggs well beaten, a very little Cayenne, Salt and Nutmeg, and one or two Cloves, make them into flat Cakes or Balls, roll them in Crumbs of Bread, and fry them of a pale Brown, add the liquor of the Oysters to the Sausages. N.B. If the Oysters are small it will require two Score. (MS 3082, Wellcome Collection)
Pieter Snyers (1681‑1752)




Wednesday, 25 November 2015

Cheese As A Trail Food.

SPANISH SCHOOL, 17TH CENTURY
BREAD, PASTRIES, BASKETS, CHEESE AND COPPER POTS ON A SHELF WITH A PINK FLOWER


One of my favourite trail foods is bread & cheese. Both can be simply wrapped in linen cloth or the cheese can be placed between pieces of bread to stop the cheese oil from soaking into the cloth. Cheese can also be potted, but this entails covering the cheese in a ceramic pot with grease, & this process makes the cheese heavier to transport even though it will keep longer in hot weather.
Cheese in any temperature will grow surface mould. IF your cheese goes mouldy, it will still be safe to eat providing you make a cut at least one inch all round & below the mould.
http://www.news.com.au/lifestyle/food/csiro-identifies-foods-that-are-safe-to-eat-when-mould-is-cut-off/story-fneuz8zj-1226821756687
Potted meat or cheese in a ceramic jar. Still Life with Kitchen Items_Attributed to Martin Dichtl (1639-1710)

Food Preserving & Cheese Use.
Some do use to parboil their Fowl, after they have taken out the garbage, andthen do dip them in Barrowsgreace [lard], or clarified butter, till they have gotten a new garment over them, and then they lay them one by one in stone pots, filling the stone pots up to the brim with Barrowsgreace or clarified butter.  – Sir Hugh Plat, 1607.   

Take three pounds of Cheshire-Cheese, and put it into a mortar, with half a pound of the best fresh butter you can get, pound them together, and in the beating, add a gill of rich Canary wine, and half an ounce of Mace finely beat, then sifted fine like a fine powder.  When all is extremely well mixed, press it hard down into a Gallipot, cover it with clarified butter, and keep cool.  A slice of this exceeds all the cream-cheese that can be made.
The Art of Cookery, Made Plain and Easy by Hannah Glasse, 1747
"We pass'd Stilton, a town famous for cheese, which is call'd our English Parmesan, and is brought to table with the mites, or maggots round it, so thick, that they bring a spoon with them for you to eat the mites with, as you do the cheese." A Tour thro' the Whole Island of Great Britain. Defoe 1724.
Provisions listed for the British ship Bellona 74 guns in 1760
listed as provisions for 650 men for four months.
Beef 5200 pieces    20800 lbs
Pork 9620 pieces    19240 lbs
Beer 236 butts        29736 US gallons
Water 339 butts 30 puncheons 60 hogsheads    49018 US gallons
Bread 650 bags      72800 lbs
Butter                      3900 lbs
Cheese                    14160 lbs
Oatmeal                 19008 lbs
Peas                        20800 lbs
Flour                      15590 lbs
Suet                        2600 lbs
Vinegar                   709 US gallons

Having turned out my horse in the sweet meadows adjoining, and finding some dry wood under shelter of the old cabin, I struck up a fire, dryed my clothes and comforted myself with a frugal repast of biscuit and dried beef, which was all the food my viaticum afforded me by this time, excepting a small piece of cheese which I had furnished myself with at Charleston and kept till this time.
John Bartram Mid 18th Century. http://docsouth.unc.edu/nc/bartram/bartram.html

A seventeenth century soldier could expect 6d a day wages, and a typical daily ration in a garrison
might be: 450 g (1 lb) of meat-beef, mutton, pork or veal
 25 g (8oz) bread
 350 g (12oz) oatmeal
 125g (4oz) dried peas/beans
 70g (2oz) cheese
 2.5 pints beer of the weaker kind
 (Chalfield garrison, Wiltshire, 1645)
On the march in 1643 Parliamentarian Colonel Popham’s Regiment got:
 300g (10.5 oz) biscuit 135g (5oz) meat/cheese
 85g (3 oz) peas 0.5 pint beer
Braddock's Campaign of 1755 - Benjamin Franklin suggested that campaign parcels
be compiled for officers as follows. For each officer:
6 lbs Loaf Sugar, 6 lbs good Moscavado (brown sugar)
1 lb good Green Tea, 1 lb good Bohea ditto, 6 lbs ground Coffee
6 lbs chocolate
1-2 Cwt White Biscuit
1-2 lb Pepper,
1 Qt. best white wine Vinegar
1 Glouster (sic) Cheese
1 Kegg (sic) containing 20 lbs good Butter
2 Doz Old Madiera Wine
2 gal. Jamaica Spirits (rum)
1 bottle flour of Mustard
2 well-cured Hams
1-2 doz dried Tongues (beef)
7 lb Rice
6 lbs. Raisins
Estimation of the cost of emigration to New England were published in the 1600s. The following is a compilation from Higginson and from Josselyn first published about 1630.
Food
£
s
d
Meal, one hogshead
2
0
0
Malt, one hogshead
1
0
0
Two bushels of oatmeal

9
0
Beef one hundredweight

18
0
Pork pickled, 100 pound
1
5
0
Bacon, 74 pound
1
5
0
Peas, two bushels

8
0
Greats, one bushel

6
0
Butter, two dozen

8
0
Cheese, half a hundred

12
0
Vinegar, two gallons

1
0
Aquavitae, one gallon

2
8
Mustard seed, two quarts

1
0
Salt to save fish, half a hogshead

10
0
One gallon of oil

3
6
Salted meat, often dried as an extra measure of preservation, was another staple.  Slabs of beef and pork were stored in casks with brine or packed directly in the salt.  Butter and cheese were sometimes available early on in the journey but did not store well and were quickly eaten. Suet or fat cooked with flour was sometimes substituted for the meat and cheese ration.  Oatmeal and “pease,” dried peas served like lentils, were staples for the English sailors, while rice, beans, and chickpeas fuelled the Spanish.  As much as a gallon of beer was rationed to the sailors each day, often served mixed with water.  It was a popular beverage that could be stored for travel, repelling algae growth and bacteria due to its alcohol content. 
 
18th century Cheese making Print By Granger.

As for my part I shall be obliged soon to make a Virtue of Necessity for I have torn almost all my Cloaths to pieces by going into the Woods; and tho' we do not want for Taylors, We do, Woolen Drapers. Our Excursions, put me in Mind of your going a Steeple Hunting, We sometimes, put a Bit of Salt Beef, or Pork, Bisket, a Bottle of 0 be joyful, in a Snapsack throw it over our Backs, take a Hatchet, a Brace of Pistols, and a Musket, and away we go, scouring the Woods, sometimes East, West, N. S. if Night overtakes us, we light up a rousing Fire, Cut Boughs & make up a Wig-Wam, open our Wallets, and eat as hearty of our Fare as You, of your Dainties, then lie down on a Bed, which tho' not of Roses, yet staying out all Night, accordingly We laid down our Bread an Cheese Wallets, make up a Wig-wam of green Boughs, cut some dry Ferns for a Bed, lit two or three rousing Fires near our Hut, and set down to Dinner. We sung the Evening away, and about 9 O’Clock retired to Rest, taking it by turns to keep watch, and supply the Fires with Fuel.

George Bouchier Worgan - letter written to his brother Richard Worgan, 12 - 18 June 1788. Includes journal fragment kept by George on a voyage to New South Wales with the First Fleet on board HMS Sirius, 20 January 1788 - 11 July 1788.






Sunday, 25 October 2015

Corn, can it really sustain you on a long trek?




I have read that the Woodland Indians travelled with just corn to sustain them on their long journeys, & I have often wondered, knowing a little about the properties of corn or the lack there of, how they managed to survive. Then recently one of my sons happened to mention to me the advantages of cooking corn in a lye solution. Apparently the action of the lye on the corn releases nutrients in the corn that otherwise could not be accessed. Now of course I had read about the Indians boiling & soaking corn in a solution of lye, but I had not realised the full potential of this process. So I started researching to see if the parched corn that these woodland travelers carried & ate, was first treated with a lye solution, & found that it was!
Now I don't recall when reading about parched & dried corn used as trail food the mention anywhere about treating first with a lye solution. Now of course this makes perfect sense, no wonder they were able to travel long distances on just dried corn. Of course the lye solution can only release those nutrients that are in the corn, so it does have its limitations. As daily meals under normal circumstances other foods such as meat would have to be included to keep one fit & healthy, but as a trail food for a limited time, this maize or corn was indeed quite adequate.

It is interesting to note that the Europeans did not take this knowledge of treating corn with lye back home with them, so the many recipes we use today lack the nutrition that is locked away inside the corn kernel!

The author's brass trade kettle.

Indians cooking & drying meat.







Saturday, 17 October 2015

Colonial Foods. The Carrot In America.

1610 - A True Declaration of the Estate of the Colonie in Virginia. - What should I speake of cucumbers, muske melons, pompions, potatoes, parsneps, carrets, turnups, which our gardens yeelded with little art and labour.

For Roots, there is,

      Potatoes, Parsnips, Onyons, Sparragras, Carrots, Turneps, Hartichokes, all sorts of Herbes for Physick or Pot; all which grow without any such trouble as is taken for them England, and for delicacie farre exceeding the best Gardens here in England.
(first hand accounts of Virginia 1649 )
A Perfect Description of VIRGINIA - "20 That they have Roots of severall kindes,PotatoesSparagusCarretsTurnipsParsnipsOnions, and Hartichokes."



Thursday, 30 July 2015

More On Dried Corn. Reply to a follower.

"How do you know when you're corn is done drying? What should it look like when it is done, and how long should it take? I am new to drying corn".

Depending on the drying process you use, & the amount of heat used, it can take anywhere from 15-20 minutes in or over a fire, to two weeks or more hanging. When the corn is dry, it is noticeably smaller, shriveled, & much harder to the touch. If it is dried on the cob, it will come away from the cob with very little effort.




Corn hung by the gathered husk on a line in the author's home near their heater.



The same corn dried on the cob.

Dried corn removed from the cob.





Saturday, 2 August 2014

Dried Apple for Storage and Trail Food.

Trail food.
We have been busy drying apple for storage & trail food. If you can core the apple you can hang it on a string line, or you can use a needle to do the same thing. You can also dry apple next to a fire.
We have been using our stove & heater.
A word of caution: Many years ago on a long trek I made the mistake of leaving my dried apple bag in my haversack with the flap closure down, but not buttoned. A possum stole it in the night. I found it not far away early next morning, but the bag although closed with a drawstring, was severely masticated!!! Yuck!






Saturday, 21 September 2013

Pocket Soup.

Portable soup was devised in the 18th century by boiling seasoned meat until a thick, resinous syrup was left that could be dried and stored for months at a time.
http://www.eatoutzone.com/Soup.htm