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Macaroni Soup
From Cassell's dictionary of cookery, 1892
Serves 8
Sufficient for eight persons.
Presented as published in 1892. 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
97Calories
6 gProtein
11 gCarbs
3 gFat
Full nutrition (34 nutrients)
Calories97 kcal
Protein6.4 g
Carbohydrates11 g
Fiber0.1 g
Sugars3.8 g
Total Fat2.9 g
Saturated Fat0.8 g
Monounsaturated Fat1.4 g
Polyunsaturated Fat0.5 g
Omega-30 g
Cholesterol7.1 mg
Sodium339 mg
Potassium255 mg
Calcium7.8 mg
Iron0.5 mg
Magnesium11 mg
Phosphorus70 mg
Zinc0.4 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0.5 mg
Vitamin A2.4 mcg
Vitamin E0.1 mg
Vitamin K0.5 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)3.8 mg
Folate12 mcg
Choline22 mg
Caffeine0 mg
Water218 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 875. The excerpt below is the record exactly as published.
Macaroni Soup. — This soup is easily prepared, and at short notice. Boil some macaroni for twenty-five or thirty minutes in MAC ( 396 ) MAC boiling water salted a little. Drain in a colander, and have ready boiling two quarts of clear stock
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