Macaroni Soup
From À la mode cookery, 1902
Presented as published in 1902. 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 À la mode cookery (1902) by Harriet Anne de Salis, page 5. The excerpt below is the record exactly as published.
Macaroni Soup Soak macaroni in salt and water, and boil it in a little clear stock. When cooked, cut it up into very SOUP 1 1 tiny rings, rinse them in warm water, place them at the bottom of the tureen, and pour over some boil- ing clear soup. Grated Parmesan should be handed with the soup.
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