Presented as published in 1888. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
nut-free
Veal Soup with Macaroni
From Dora's cook book, 1888
Serves 6
A modern interpretation · AI-generated from the original record
Ingredients
- Three pounds veal
- three quarts water
- one-fourth pound macaroni
- a little butter
Method
Boil the meat in the water alone, till reduced to shreds, three hours at least; cook the macaroni, broken into inch pieces, in water, in a vessel by itself, till tender.
Add a little butter to the macaroni, just as it is done; strain the meat out of its soup; season to taste; put in the macaroni and the water that it was cooked in.
Let it boil up once and serve.
As published
This recipe was extracted from Dora's cook book (1888) by Dora E. Fairfield, page 1. The excerpt below is the record exactly as published.
VEAL SOUP WITH MACARONI. Three pounds veal, with the bones broken, three quarts water, one-fourth pound macaroni. Boil the meat in the water alone, till reduced to shreds, three hours at least; cook the macaroni, broken into inch pieces, in water, in a vessel by itself, till tender. Add a little butter
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