Macaroni or Vermicelli Soup

Ingredients

• Two small carrots
• four onions
• two turnips
• one tablespoonful salt
• pepper
• one half pound of macaroni

Method

1. 1

   Put soup bones in enough water to cover them; when they boil, skim, add the vegetables.

2. 2

   Simmer three or four hours, strain through a colander and put back in saucepan to reheat.

3. 3

   Boil one half pound of macaroni until quite tender, place in soup tureen, and pour soup over it the last thing.

4. 4

   Vermicelli will only need to be soaked a short time—not boiled.

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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