Macaroni Soup
From The English-Chinese cookery book, 1890
Presented as published in 1890. 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
421Calories
15 gProtein
85 gCarbs
2 gFat
Full nutrition (32 nutrients)
Calories421 kcal
Protein15 g
Carbohydrates85 g
Fiber3.6 g
Sugars3 g
Total Fat1.7 g
Saturated Fat0.3 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.6 g
Omega-30 g
Cholesterol0 mg
Sodium6.8 mg
Potassium253 mg
Calcium24 mg
Iron1.5 mg
Magnesium60 mg
Phosphorus214 mg
Zinc1.6 mg
Copper0.3 mg
Manganese1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K0.1 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.9 mg
Folate20 mcg
Water11 g
As published
This recipe was extracted from The English-Chinese cookery book (1890) by J. Dyer Ball, J. Dyer Ball, J. Dyer (James Dyer) 1890- Ball, page 5. The excerpt below is the record exactly as published.
a quarter of a pound of macaroni and sprinkle about half a saltspoonful of salt over it. Put on the fire and boil till the macaroni is quite tender. It will take about half an hour. When sufficiently boiled, strain off the water. Pour some cold water on it and wash it, put it on a board and cut into small pieces about a quarter of an inch in length. Put the macaroni into a soup tureen and strain the hot soup over it. It is then ready for serving. (BfflMR-bai API) m m a » ±, m *s a # * ^ is » x m pf ffi. *%> M $? m Z. 2 8 ft ®o £ a 5dF # So Jt itt nft, * a. *§.«i jit m m -z. m n BARLEY SOUP. PREPARE the soup in the same manner as for the macaroni soup
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