Home › Preservatives › German Soup Tablets

German Soup Tablets

Reinsch gives the following receipt for making the soup tablets so much in use in the German army during the late war: Take 11 parts by weight of good suet, melt it an iron pan, and make it very hot, so as to become brown; add, while keeping the fat stirred, 18 parts rye meal, and continue heating and stirring so as to make the mass brown; add then 4 parts dried salt and 2 parts coarsely pulverized caraway seed. The mixture is then poured into tin pans somewhat like those used for making chocolate into cakes. The cakes in the jar that was in it before heating it. Of