Macaroni Soup
From Canadian cook book, 1924
Noodles, rice (1 tb.), or barley may be added similarly.
Presented as published in 1924. 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
As published
This recipe was extracted from Canadian cook book (1924) by Nellie Lyle Pattinson, page 34. The excerpt below is the record exactly as published.
MACARONI SOUP. 4 c. brown soup stock, flavored. 2 tb, macaroni, broken in 3^" pieces
Cook this with the app: pantry check, scaling, and the assistant.