Italian Macaroni Soup
From Cassell's dictionary of cookery, 1892
Serves 8
Probable cost: 1s. to 1s. 4d. per pound. Sufficient for eight persons.
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 754. The excerpt below is the record exactly as published.
Italian Macaroni Soup.— Drop three ounces of maciironi into boiling water, and keep it boiling for twenty minutes. Drain, and cut it into inch lengths, or it may be broken before being put into the water. Have ready two quarts of clear gravy soup, boiling hot, into which throw the macaroni, and simmer for about ten minutes. Serve with grated Par- mesan in a dis
Cook this with the app: pantry check, scaling, and the assistant.