Macaroni Soup

Ingredients

• a quart of water
• one or two bacon bones or strips of bacon rind
• a leek
• six peppercorns
• a quarter of a pound of pipe Macaroni

Method

1. 1

   Boil bacon, leek, and peppercorns in water for half an hour.

2. 2

   Boil macaroni separately until soft, then drain and wash.

3. 3

   Cut macaroni into small pieces and add to the soup.

4. 4

   Strain hot soup over macaroni when ready to serve.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from A year's cookery (1880) by Phillis Browne, page 77. The excerpt below is the record exactly as published.

Macaroni Soup- Pressed Beef. Slices of Bacon, Cold or Curried Rabbit. Muffins. Broiled. Boiled Rice. Buttered Toast. Baked Apples, Potatoes. Dry Toast. Brown and White Bread Newmarket Pudding. Cheese. and Butter. Honey. Porridge. Marketing. 'For the Day.— Two fine and fresh Ostend Rabbits ( see January 21 th) ; a quarter of a pound of pipe Macaroni, if not in the bouse ; Apples, Potatoes ; Sea Biscuits. For To-morrow.— Six or eight small Soles, “Slips” ( see January 3rd) ; two- pennyworth of Watercress. 92 A YEAR'S COOKERY . Breakfast. — Salt Fish, R4chaufffi of (April 11th) ; Pressed Beef, prepared February 24th) ; Muffins (January 30th) ; Porridge (January 25th). Luncheon. — Minced Yeal (May lltli). Bacon made Ilot. — Cut the remains of the boiled bacon into thin slices, sprinkle over these fine bread-crumbs that have been slightly seasoned with cayenne, put them on a wire toaster and make them hot through, then serve. Bacon warmed in this way is very good for breakfast. Baked Apples (February 9th). Dinner. — Macaroni Soup. — This soup is made of gravy soup, to which boiled macaroni has been added. F or special occasions clear soup would be needed, and for this it would be necessary to clarify the soup (Clear Soup, April 9th). For every-day use, however, good well-flavoured stock will answer the purpose excellently. In this particular instance it will have been made by stewing the veal and mutton bones with vegetables (Stock, February 13th). Macaroni should always be boiled separately before being put into soup, as the outside part is apt to be dirty, and the impurities can only be removed by being dissolved. If the macaroni were boiled in plain water, it would impart a slightly insipid taste to the soup. It is best, therefore, to prepare a savoury stock for it by boiling one or two bacon bones or strips of bacon rind, a leek, and six peppercorns for half an hour in a quart of water

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