Macaroni-and-Tomato Soup

Ingredients

• two pounds of the neck of beef
• three quarts of water
• one pint of stewed tomato
• one pint of macaroni broken into two-inch pieces
• an onion
• two cloves
• a sprig of parsley
• half a cupful of corn-starch
• two table-spoonfuls of butter
• about three teaspoonfuls of salt
• half a teaspoonful of pepper

Method

1. 1

   Clean and break meat into small pieces.

2. 2

   Put into a soup-pot with cold water, heat to boiling, skim, and simmer for 2 hours.

3. 3

   Add onion, parsley, and clove, cook for 1 hour longer.

4. 4

   Skim fat, mix corn-starch with cold water, stir into soup.

5. 5

   Add tomato, salt, and pepper, cook gently for 30 minutes.

6. 6

   Wash macaroni, boil in water for 20 minutes, strain, and add to soup.

7. 7

   Cook for 20 minutes more.

8. 8

   Serve with toasted bread.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 70. The excerpt below is the record exactly as published.

Macaroni-and-Tomato Soup. The materials required are two pounds of the neck of beef, three quarts of water, one pint of stewed tomato, one pint of macaroni broken into two-inch pieces, an onion, two cloves, a sprig of parsley, half a cupful of corn-starch, two table-spoonfuls of butter, about three teaspoonfuls of salt, and half a teaspoonful of pepper

Cook this with the app: pantry check, scaling, and the assistant.