vegetarianvegandairy-freenut-free
Macaroni or Vermicelli Soup
From Dora's cook book, 1888
Serves 3
Presented as published in 1888. 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
- Two small carrots
- four onions
- two turnips
- one tablespoonful salt
- pepper
- one half pound of macaroni
Method
Put soup bones in enough water to cover them; when they boil, skim, add the vegetables.
Simmer three or four hours, strain through a colander and put back in saucepan to reheat.
Boil one half pound of macaroni until quite tender, place in soup tureen, and pour soup over it the last thing.
Vermicelli will only need to be soaked a short time—not boiled.
Nutrition per serving
657Calories
22 gProtein
135 gCarbs
3 gFat
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Dora's cook book (1888) by Dora E. Fairfield, page 2. The excerpt below is the record exactly as published.
MACARONI OR VERMICELLI SOUP. Two small carrots, four onions, two turnips, one table- spoonful salt; pepper to taste. Put soup bones in enough water to cover them ; when they boil, skim, add the vegetables. Simmer three or four hours, strain through a colander and put back in saucepan to reheat. Boil one half pound of macaroni
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