Presented as published in 1922. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
nut-free
Macaroni Soup
From Delta Gamma cook book, 1922
Serves 3
A modern interpretation · AI-generated from the original record
Ingredients
- a knuckle of veal
- two tablespoons of salt
- sweet marjoram
- two small red, or twelve black peppers
- three blades of mace
- two large carrots
- one head of celery
- three onions
- one-fourth pound of macaroni
- one-half pint of cream
- two tablespoons of flour
- butter size of an egg
Method
Boil veal with salt and marjoram in enough water to cover.
Add peppers, mace, carrots, celery, and onions.
Boil down by half.
Strain, add macaroni, and when tender, add cream and thicken with flour and butter before serving.
As published
This recipe was extracted from Delta Gamma cook book (1922), page 2. The excerpt below is the record exactly as published.
Macaroni Soup Boil a knuckle of veal with two tablespoons of salt and sweet marjoram in enough water to cover the meat well. Add two small red, or twelve black peppers tied in thin mushn, three blades of mace, two large carrots, one head of celery, three onions. Boil down one- half. Strain and break into it one-fourth pound of macaroni; when the macaroni is tender add to it one-half pint of cream, thicken with two tablespoons of flour and butter size of an egg
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