Macaroni Soup

Ingredients

• Bones
• One tablespoonful of Salt
• and Peppercorns
• One good-sized Turnip
• and four Leeks
• Two Carrots
• Two Onions
• two Cloves
• and a blade of Mace
• A bunch of Herbs
• Quarter of a pound of Macaroni

Method

1. 1

   Break the bones up in small pieces, and put them in a saucepan with enough water to cover them and one quart more, put it on to boil; when boiling add some salt.

2. 2

   Wash and cut up the vegetables, i.e. carrots, turnip, leeks, and onions with the cloves stuck in; skim the soup well, and put in these vegetables, also the mace and peppercorns, let it simmer gently for two hours and a half, then strain it.

3. 3

   Boil the macaroni in a separate saucepan with a little salt for half an hour; then cut the macaroni up into pieces of an inch in length.

4. 4

   When the soup is ready for use, put the macaroni into a soup-tureen, and pour the hot soup over it.

As published

This recipe was extracted from Artizan recipes (1896) by Clarke, Charles Mrs, page 29. The excerpt below is the record exactly as published.

Macaroni Soup. Ingredients. Bones. One tablespoonful of Salt and Peppercorns. One good-sized Turnip and four Leeks. Two Carrots. Two Onions, two Cloves, and a blade of Mace. A bunch of Herbs. Quarter of a pound of Macaroni

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