Origin

• In 1871, Napoleon III ordered canned beef for his troops, who needed the protein during marches against the Prussians. This led to the invention of John Lawson Johnston's "Johnston's Fluid Beef," which was renamed Bovril in 1886.

Identification

• Bovril is a thick and salty meat extract, dark in color, sold in a distinctive, rounded jar. It comes in various flavors, such as beef and chicken.

Function

• Bovril is often used to flavor soups and stews. It can also be spread on bread as a flavoring or mixed with hot water to make a drink.

Protein

• Original beef Bovril is a great source of protein, which is why it was originally used by soldiers and explorers who needed the energy quickly.

Football

• Bovril is most closely connected to British football culture, because many athletes would consume it for energy purposes beginning in 1909.