soup seems to have lots of discussion on it
contents, after doing some research this is what I
book "Lewis & Clark - The Journey of the
Corps of Discovery" by
Dayton Duncan and Ken Burns -ISBN 0-679-45450-0 on
page 10 (half way down
"Besides these crash courses in science,
Lewis spent his time in
Philadelphia acquiring supplies-and going through
most of the $2,500
Congress had appropriated. He bought compasses,
quadrants, a telescope, and a chronometer (costing
$250) needed to calculate longitude. For the camp
supplies, he purchased 150 yards of cloth to be
oiled and sewn into tents and sheets; pliers,
chisels, handsaws, hatchets, and whetstones; an
iron corn mill and two dozen tablespoons; mosquito
curtains, 10-1/2 pounds of fishing hooks and
fishing lines, 12 pounds of soap-and 193 pounds of
a thick paste concocted by boiling down beef,
eggs, and vegetables, to be used if no other food
was available on the trail."
" "The Journal of Lewis &
Clark" by DeVoto, "Lewis & Clark;
Pioneering Naturalists" by Cutright,
"Lewis & Clark's Return" by Nasatir,
"Lewis & Clark & the Image of the
American Northwest" by John Allen, "An
American Journey - Lewis & Clark" by
Thorp and "Lewis & Clark's Plans &
Preparations" by Jones.
"In all of these books I found only two of
them that made reference to
those being "An American Journey - Lewis
& Clark" by Thorp and "Lewis &
Clark's Plans & Preparations" by Jones.
With the answer to your question according to
these sources are:
1. "An American Journey - Lewis &
Clark" - [150 pounds (68kg) of "portable
soup" - a dried or condensed soup
- as emergency rations, ....]
2. "Lewis & Clark's Plans &
Preparations" - [carried a "portable
soup", a paste concocted by
boiling down meat, bird eggs, and foraged
I will still look at the "Original Journals
of the Lewis and Clark
Expedition" by Arno now that you have started
my interests again after
leaving the subject lie for several years. I will
also check my files when I still owned "Clark
& Sons Mercantile"
"One of the best research books on this time
period is straight from the
horses mouth; "Thomas Jefferson's Garden
Book" by Edwin Morris Betts - published by
the American Philosophical Society 1944, covers
from 1766 - 1824."
As a last resource I looked in "Only One Man
Died" [Medical Aspects of the Lewis &
Clark Expedition] by Eldon G. Chuinard, M.D. Ye
Galleon Press, Fairfield, Wash.  Now I have
hit pay dirt for the term "portable
soup", no wonder I could not
find it's substance, Lewis only listed the amount
and how it was carried, he or Clark DID NOT give
any list of the substance or recipe to make this
item. Seems what others have written is what the
military of the time used under the direction of
"Nurses and Orderly Men". "An
important purchase also made by Isabel Wheelen for
Lewis was "193 lb.. of Portable
Soup." This portable
soup was contained in lead canisters
 and may have been either a dry powder or a
thick liquid substance.
is no known record to the portable
soups used by armed forces at the time.
Cutbush describes the preparation of a portable
soup, or "Tablettes de bouillon
(Under Direction to Nurses and Orderly Men for the
Preparation of the diet, &c. for the
"Take calves' feet, 4; the lean part of a
rump of beef 12 pounds; fillet
of veal 3 pounds; leg of mutton 10 pounds. These
are to be boiled in a
sufficient quantity of water and the scum taken
off. When the meat becomes very tender, the liquor
is to be separated from it by expression; and when
cold, the fat must be carefully taken off. The
jelly-like substance must then be dissolved over
the fire and clarified with five or six whites of
eggs. It is then to be salted to the taste and
boiled down to the consistency of paste, when it
is poured out on a marble table and cut into
pieces, either round or square, and dried in a
stove room. Then perfectly hard, they should be
put up in close vessels of tine or glass. Powered
rice, beans, peas, barley, celery, with any
grateful aromatice may be added; but for the use
of the sick it should be made plain. It may be
simply made either of beef, mutton, or veal".
Lewis wrote from Fredricktown on April 15, 1803,
to General William Irvine regarding the
preparation of portable
soup for the Expedition.  The soup
was prepared by Francois Baillet, cook at 21 North
Ninth street, Philadelphia, who presented a bill
on May 30, 1803, for 193 pounds of Portable
soup in the amount of #289.50. 
The soup was
ready in plenty of time and Lewis receipted for it
 and took it with him overland to Pittsburgh,
where he was to embark on the Ohio River. DeVoto
 called the portable
soup an army experimental iron
ration. hardly a correct description; iron was
contained in the meat...
 Chuinard "Only One Man Died", pp.
 Lewis specifically mentions the portable
soup being contained in
"canisters" in his note of Sept.
18,1805; also in his list of supplies he
includes "32 cannisters of P.
Soup," Thwaites, Journals, vii, p.
 Cutbush, "Preserving the Health, pp.
 Gen. William Irvine (1741-1804) was a
physician and supt. of military
stores with headquarters in Philadelphia.
 Jackson, "Letters", p.28.
 "Ibid.", p.82.
 DeVoto, "Course of Empire", p.505.
This is interesting as to which source is correct,
several got the amount
the same, as far as to its real content - guess
thats up to what book you
use as reference> This should close the matter
of "portable soup".
cups Pearled Barley
Onions, chopped (or equivalent dehydrated)
stalks fresh celery (or equivalent dehydrated)
sliced fresh mushrooms (or equivalent dehydrated)
chopped fresh parsley (or equivalent dehydrated)
barley, onions, and celery for 5-minutes. Add
water and bring to a boil. Simmer for an hour or
so. Saute mushrooms and add to soup. Season to
taste with soy sauce or salt. Garnish with
dry Pinto Beans
beans to the water. Cover tightly and simmer on
low heat 2-1/2 to 3 hours, or until tender. Beans
should not be seasoned until after they are
tender. Then add salt, chili powder, chopped
onions and a little oil. Simmer a little while
cooked beans, and thick juice from cooking
water or stock
Tablespoons lime juice (if available)
fresh onions, chopped (or equivalent dehydrated) 1
to 2 teaspoons salt. Simmer all ingredients until
thick. Garnish just before serving with chili
was a common soup and a favorite of the "Bucktails"
of Pennsylvania and Gen. A.Wayne’s Lennie Lenape
oz. dried lentils, (3) cups water, (1) chopped
onion, (1/2) teaspoonful of black pepper and (2)
cloves of garlic. Salt to taste, fry bacon pieces
- add to taste. Johnny cakes or biscuits cut into
small cubes for a filler. Add nuts, rye or rice to
make it go farther. Wash and clean lentils, put in
a large pot to cook with (3) cups of water (cover
lentils by an inch). Medium heat / add garlic,
onion and pepper, let simmer for one hour. Add
bacon pieces and salt to taste. Put cubes into
broth at time of serving. If adding rice or rye
cook until they are soft.
John Yellowman,Lenape,1761 Pennsylvania
Smith Bean Soup
bean soup with red onion strips and a tart apple
(sliced into small pieces) work great. The Rev.
War cooks used Granny Smith or Winesap apples,
when available, in many of their dishes, an
attempt to break up an otherwise bland diet for
Officers and the Enlisted men.
Gourd Soup (Civil War)
gourds should be full-grown, but not those with
hard skin; slice three or four, and put them in a
stew pot, with (2) or (3) onions and a good bit of
butter; set them over a slow fire till quite
tender (be careful not to under cook). Stir to
keep from sticking to sides of pot and make sure
the soup is well done, season as needed.
Ellet, The Practical Housekeeper,1857
Court Bouillon (F & I War)
Bouillon is used for boiling fresh water fish or
others which are without much flavor. It may be
prepared before hand and used several times, or
the vegetables may be added at the time the fish
in (1) tablespoonful of butter, (1) chopped onion,
(1) chopped carrot, (1) stalk of celery. Then add
(2) quarts of hot water, (1) cup of vinegar or
wine, (3) peppercorns, (3) cloves, (1) bay-leaf
and (1) teaspoonful of salt. This is a good base
for seafood soup according to the local tavern
L. C. Connor, Phila Bulletin,1718
Until next time, we leave as friends and followers of
those that went before us.