Presented as published in 1899. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
vegetarianvegandairy-freenut-free
Macaroni Soup
From The Ideal cook book, 1899
Serves 3
Time required about two and a half hours.
A modern interpretation · AI-generated from the original record
Ingredients
- 5 cts. worth of bones
- 1 tablespoonful of salt
- 1 tablespoonful of peppercorns
- 1 good sized turnip
- 4 leeks
- 2 carrots
- 4 onions
- 2 cloves
- 1 blade of mace
- 1 bunch of herbs
- ½ lb. of macaroni
Method
Break up the bones and put them in a stewpan with cold water to cover and one quart more.
When boiling, add salt.
Prepare the vegetables and add them to the soup with mace and peppercorns.
Simmer for two and a half hours.
Cook macaroni separately until tender, then strain and add to the soup before serving.
Nutrition per serving
445Calories
16 gProtein
90 gCarbs
5 gFat
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The Ideal cook book (1899) by Anne Clarke, page 2. The excerpt below is the record exactly as published.
Macaroni Soup—Ingredients 5 cts. worth of bones, 1 tablespoon- ful of salt and peppercorns, 1 good sized turnip and 4 leeks, 2 carrots, 4 onions, 2 cloves, 1 blade of mace, 1 bunch of herbs, i.e. marjoram, thyme, lemon-thyme and parsley, % lb. of macaroni. Time required about two and one half hours. Break up the bones and put them into a stewpan with cold water enough to cover them and one quart more. When on the point of boiling put in a tablespoonful of salt to help the scum to rise, then take the -turnip, peel it and cut it in quarters ; then take two carrots, wash and scrape them ; take also four leeks, wash and shred them up finely ; nowtake four onions, peel them and stick two cloves into them ; then skim the soup well and put in the vegetables, adda blade of mace and a teaspoonful of peppercorns
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