Macaroni Soup
From The housekeeper's guide to preserved meats, fruits, vegetables, &c, 1880
This dish is nutritious and easy to eat.
Presented as published in 1880. 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
999Calories
47 gProtein
166 gCarbs
14 gFat
Full nutrition (34 nutrients)
Calories999 kcal
Protein47 g
Carbohydrates166 g
Fiber5.7 g
Sugars20 g
Total Fat14 g
Saturated Fat3.5 g
Monounsaturated Fat5.8 g
Polyunsaturated Fat3 g
Omega-30 g
Cholesterol28 mg
Sodium1364 mg
Potassium1389 mg
Calcium66 mg
Iron4.3 mg
Magnesium132 mg
Phosphorus591 mg
Zinc3.8 mg
Copper1 mg
Manganese1.6 mg
Vitamin D0 mcg
Vitamin C1.9 mg
Vitamin A9.5 mcg
Vitamin E0.5 mg
Vitamin K2.1 mcg
Vitamin B60.8 mg
Vitamin B120 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.9 mg
Niacin (B3)18 mg
Folate79 mcg
Choline87 mg
Caffeine0 mg
Water890 g
As published
This recipe was extracted from The housekeeper's guide to preserved meats, fruits, vegetables, &c (1880), page 136. The excerpt below is the record exactly as published.
macaroni soup. I re- member, many years ago, when at school, that the boys designated the soup in question as “ gas-pipes.” Maca- roni soup is simply macaroni served in some good clear stock
Cook this with the app: pantry check, scaling, and the assistant.