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Macaroni Soup
From Consult me, 1902
Serves 6
Presented as published in 1902. 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
719Calories
23 gProtein
66 gCarbs
40 gFat
Full nutrition (34 nutrients)
Calories719 kcal
Protein23 g
Carbohydrates66 g
Fiber2.6 g
Sugars2.1 g
Total Fat40 g
Saturated Fat22 g
Monounsaturated Fat8.4 g
Polyunsaturated Fat0.9 g
Omega-30.1 g
Cholesterol113 mg
Sodium706 mg
Potassium319 mg
Calcium402 mg
Iron1.3 mg
Magnesium59 mg
Phosphorus431 mg
Zinc2.9 mg
Copper0.2 mg
Manganese0.7 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A86 mcg
Vitamin E0.3 mg
Vitamin K2.7 mcg
Vitamin B60.2 mg
Vitamin B120.5 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1.5 mg
Folate21 mcg
Choline5.9 mg
Caffeine0 mg
Water63 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Consult me (1902) by Robert Kemp Philp, page 303. The excerpt below is the record exactly as published.
MACARONI SOUP.— Boil 1 lb. of the best macaroni in a quart of good stock till tender ; take out half, and put it into another stew-pot. To the remainder add more stock, and boil it till you can pulp all the macaroni through a fine sieve. To these two liquors put a pint or more of cream boiling hot, the macaroni that was first taken out, and half a pound of grated Parmesan cheese ; make hot but do not boil. Serve with the crust of a French roll
Cook this with the app: pantry check, scaling, and the assistant.