Macaroni Soup
From Blue Ribbon and Pure Gold cook book, 1905
Ensure the soup is rich for best flavor.
Presented as published in 1905. 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
As published
This recipe was extracted from Blue Ribbon and Pure Gold cook book (1905) by Blue Ribbon Manufacturing Company, page 10. The excerpt below is the record exactly as published.
Macaroni Soup—To a rich beef or other soup, in which there is no seasoning other than pepper or salt, take } cup of cut macaroni,
Cook this with the app: pantry check, scaling, and the assistant.