Presented as published in 1884. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
vegetariannut-free
Macaroni Soup
From [Modern cookery, in all its branches, 1884
Serves 1
Macaroni should be boiled tender but not burst or pulpy.
A modern interpretation · AI-generated from the original record
Ingredients
- four ounces of fine fresh mellow Naples maccaroni
- about an ounce of fresh butter
- a small onion
- three or four cloves
Method
Throw the macaroni into fast-boiling water with butter and the onion stuck with cloves.
When tender, drain, cut into half-inch lengths, and add to two quarts of clear gravy-soup.
Simmer for a few minutes and serve with grated Parmesan cheese.
As published
This recipe was extracted from [Modern cookery, in all its branches (1884) by Eliza Acton, page 40. The excerpt below is the record exactly as published.
MACARONI SOUP. Throw four ounces of fine fresh* mellow Naples maccaroni into a pan of fast-boiling water, with about an ounce of fresh butter, and a small onion stuck with three or four cloves
Cook this with the app: pantry check, scaling, and the assistant.