Macaroni Soup

Name: Macaroni Soup
Ingredients: 6 qts. boiling water; 2 c. potatoes - cooked separately; 2 qts. tomatoes; | tsp. pepper; juice 2 onions; 4 tbsp. chopped parsley; 4 tbsp. salt

From A laboratory manual of foods and cookery, 1916

Presented as published in 1916. 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

Nutrition per serving

4823Calories

111 gProtein

1048 gCarbs

31 gFat

Full nutrition (34 nutrients)

Calories4823 kcal

Protein111 g

Carbohydrates1048 g

Fiber89 g

Sugars47 g

Total Fat31 g

Saturated Fat4.8 g

Monounsaturated Fat5 g

Polyunsaturated Fat12 g

Omega-30 g

Cholesterol0 mg

Sodium40980 mg

Potassium6497 mg

Calcium3860 mg

Iron388 mg

Magnesium591 mg

Phosphorus1381 mg

Zinc8.8 mg

Copper1.3 mg

Manganese5.1 mg

Vitamin D0 mcg

Vitamin C263 mg

Vitamin A501 mcg

Vitamin E7.1 mg

Vitamin K104 mcg

Vitamin B64.1 mg

Vitamin B120 mcg

Thiamin (B1)9 mg

Riboflavin (B2)8.1 mg

Niacin (B3)107 mg

Folate1808 mcg

Choline291 mg

Caffeine0 mg

Water6227 g

As published

This recipe was extracted from A laboratory manual of foods and cookery (1916) by Emma B. Matteson. The excerpt below is the record exactly as published.

2 c. potatoes — cooked separately 2 qts. tomatoes | tsp. pepper juice 2 onions 4 tbsp. chopped parsley 4 tbsp. salt 302 LABORATORY MANUAL OF FOODS AND COOKERY Ingredients : 6 qts. beef stock | Ib. noodles c. rice or barley Noodle Soup 6 qts. boiling water Macaroni Soup Rice Soup Ingredients : 6 qts. beef stock 4 tbsp. salt Ingredients : i knuckle of veal 6 qts. cold water i bunch of herbs 3 tbsp. parsley 4 qts. milk MEATS Mutton Stew Ingredients : 10 Ibs. shoulder of mutton 6 qts. boiling water 2 onions 3 c. turnips 3 c. carrots 2 qts. boiling water | c. butter Ingredients : 13 Ibs. chuck 8 qts. boiling water 6 c. turnips 6 c. carrots 2 qts. boiling water Beef Stew | tsp. cayenne 4 tbsp. parsley 4 tbsp. salt f Ib. macaroni 6 qts. boiling water i Ib. rice 2\ qts. boiling water 4 tbsp. salt juice 2 onions | tsp. pepper

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