Macaroni Soup

Ingredients

• ten ounces of macaroni
• two ounces of butter
• a little pepper
• a little salt
• two quarts of boiling water
• half a pint of cream
• the beaten yolks of six eggs
• two ounces of grated Parmesan cheese

Method

1. 1

   Boil macaroni in water for 30 minutes, drain, cut into lengths, and boil in chicken broth for 10 minutes.

2. 2

   Add cream, egg yolks, and cheese, stir for 3 minutes, and serve.

Nutrition per serving

Estimated from matched ingredients across 7 servings.

As published

This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 25. The excerpt below is the record exactly as published.

a little salt. Let the whole boil steadily for an hour, then add an onion sliced and fried in butter, with just a suspicion of garlic. The soup should be stirred frequently while cook- ing. Neapolitan Soup. Bring three pints of strong stock to the boil, and stir in two ounces of semolina and a little pepper and salt, letting the whole simmer for a quarter of an hour. Now beat the yolks of four eggs with a tablespoonful of grated Parmesan cheese and three teaspoonfuls of lemon juice. Add these to the soup and stir over the fire till the whole is blended; but be very careful that it does not boil, or the eggs will curdle. If a little cream is added, just before serving, the soup will be improved. Macaroni Soup. Place ten ounces of macaroni, with two ounces of butter and a little pepper and salt, in two quarts of boiling water, and boil for half-an-hour. After draining the macaroni cut it into half-inch lengths, and boil for ten minutes more in two quarts of chicken broth. Let it cool a little and then add care- fully half a pint of cream, the beaten yolks of six eggs, and two ounces of grated Parmesan cheese

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