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Macaroni Soup à la Reine
From Practical household cookery, 1891
Serves 3
Serve with boiling broth in a separate tureen.
Presented as published in 1891. 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
722Calories
33 gProtein
115 gCarbs
29 gFat
Full nutrition (34 nutrients)
Calories722 kcal
Protein33 g
Carbohydrates115 g
Fiber4.9 g
Sugars4.1 g
Total Fat29 g
Saturated Fat4.1 g
Monounsaturated Fat4.4 g
Polyunsaturated Fat2.8 g
Omega-30 g
Cholesterol94 mg
Sodium239 mg
Potassium468 mg
Calcium109 mg
Iron2.5 mg
Magnesium95 mg
Phosphorus424 mg
Zinc3.2 mg
Copper0.5 mg
Manganese1.4 mg
Vitamin D0.1 mcg
Vitamin C0.9 mg
Vitamin A41 mcg
Vitamin E0.4 mg
Vitamin K1.2 mcg
Vitamin B60.4 mg
Vitamin B120.3 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)6.5 mg
Folate31 mcg
Choline35 mg
Caffeine0 mg
Water70 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Practical household cookery (1891) by E. Duret, page 24. The excerpt below is the record exactly as published.
MACARONI SOUP A LA REINE. Pound in a. mortar the breast of a chicken not too much cooked, mix it with a gill of supreme sauce (No. 188), pass it through a sieve, and keep it hot in a bain-marie. Mean- while cook one pound of macaroni when drained, place it in a saut6-pan with two ounces of fresh butter, three or four spoonfuls of grated cheese, and as many of chicken gravy
Cook this with the app: pantry check, scaling, and the assistant.