Macaroni Soup
From The National home cook book, 1900
Presented as published in 1900. 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 The National home cook book (1900), page 84. The excerpt below is the record exactly as published.
MACARONI SOUP—One cup macaroni, six cups soup adele i 4 eee seasoning. Saber macaroni into ‘small pieces and drop into 4 taait onion and Bae salt. Boil for 10 ining and place in : - eooker 8 hours. Rub through sieve, add butter and flour rubbe together, stirring until it thickens. Add-milk and serve. a DRIED GREEN PEA SOUP—Made by the same method a ‘Split Pea Soup. MUTTON AND VEHAL SsouP—One pound mutton, one poun veal, two quarts water, one small onion, one small carrot, | stalk celery, one tablespoon salt
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