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Macaroni and Cheese Soup
From The thorough good cook, 1895
Serves 1
Serve with grated cheese.
Presented as published in 1895. 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
Nutrition per serving
236Calories
16 gProtein
19 gCarbs
10 gFat
Full nutrition (34 nutrients)
Calories236 kcal
Protein16 g
Carbohydrates19 g
Fiber0.8 g
Sugars1 g
Total Fat9.9 g
Saturated Fat3.2 g
Monounsaturated Fat3.7 g
Polyunsaturated Fat2.1 g
Omega-30 g
Cholesterol372 mg
Sodium144 mg
Potassium194 mg
Calcium64 mg
Iron2.1 mg
Magnesium26 mg
Phosphorus245 mg
Zinc1.6 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D2 mcg
Vitamin C0 mg
Vitamin A160 mcg
Vitamin E1.1 mg
Vitamin K0.3 mcg
Vitamin B60.2 mg
Vitamin B120.9 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.5 mg
Niacin (B3)0.5 mg
Folate52 mcg
Choline294 mg
Caffeine0 mg
Water104 g
As published
This recipe was extracted from The thorough good cook (1895) by George Augustus Sala, page 82. The excerpt below is the record exactly as published.
Macaroni and Cheese Soup. Boil macaroni in plenty of salted water until quite soft. Drain and cut it into smaller lengths, and throw it into good soup. To give additional richness, have the yolks of two or three eggs
Cook this with the app: pantry check, scaling, and the assistant.