Cream-of-Macaroni Soup

Ingredients

• half a cupful of macaroni
• a quart of chicken stock
• a quarter of an onion
• a small slice of carrot
• a stalk of celery
• a small piece of cinnamon
• a slight grating of nutmeg
• a sprig of parsley
• a bay leaf
• a leaf of sage
• a sprig of thyme
• one-third of a teaspoonful of white pepper
• a heaping teaspoonful of salt

Method

1. 1

   Wash macaroni, put into soup-pot with stock, onion, carrot, celery, cinnamon, and nutmeg.

2. 2

   Cook slowly for two hours.

3. 3

   Tie herbs together, add to soup for five minutes.

4. 4

   Rub through a sieve, add pepper and salt, rub through again, return to double-boiler, and cook for half an hour.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 73. The excerpt below is the record exactly as published.

Cream-of-Macaroni Soup. Break up fine, and then wash, half a cupful of maca- roni, and put it into the soup-pot with a quart of chicken stock, a quarter of an onion, a small slice of carrot, a stalk of celery, a small piece of cinnamon, and a slight grating of nutmeg. Cover, and cook very slowly for two hours. Tie together a sprig of parsley, a bay leaf, a leaf of sage, and a sprig of thyme, and allow the bunch to remain in the soup-pot for five minutes. Rub the soup through a puree sieve (one of coarse wire, some- times called a squash sieve, may be used) ; then add one-third of a teaspoonful of white pepper and a heaping teaspoonful of salt

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