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Macaroni Soup
From The national course in home economics, 1917
Serves 6
Italian Style
Presented as published in 1917. 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
185Calories
10 gProtein
26 gCarbs
6 gFat
Full nutrition (34 nutrients)
Calories185 kcal
Protein10 g
Carbohydrates26 g
Fiber1 g
Sugars6.5 g
Total Fat5.9 g
Saturated Fat1.1 g
Monounsaturated Fat1.9 g
Polyunsaturated Fat0.8 g
Omega-30 g
Cholesterol15 mg
Sodium453 mg
Potassium405 mg
Calcium19 mg
Iron0.9 mg
Magnesium24 mg
Phosphorus124 mg
Zinc0.7 mg
Copper0.2 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C2.5 mg
Vitamin A3.2 mcg
Vitamin E0.1 mg
Vitamin K0.7 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)5.3 mg
Folate24 mcg
Choline31 mg
Caffeine0 mg
Water315 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 53. The excerpt below is the record exactly as published.
MACARONI SOUP. (Italian Style.) Put four sticks of macaroni into a saucepan with one tablespoonful of butter and one onion. Boil until the macaroni is tender; when done drain and pour over it two quarts of good broth, beef, chicken, or other kind. Place the pan on the fire to simmer for about ten minutes, watching lest it break or become pulpy. Add a little grated Parmesan cheese
Cook this with the app: pantry check, scaling, and the assistant.