Macaroni Soup, Brown (Potage Macaroni)
From Cookery for every household, 1914
Serves 4
The stock used should be well flavoured or the soup will have a poor taste.
Presented as published in 1914. 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 Cookery for every household (1914) by Florence B. Jack, page 94. The excerpt below is the record exactly as published.
Macaroni Soup, Brown (Potage Macaroni) 2 oz. macaroni. 2 pts. brown second stock. i oz. butter. J- pt. water. Parmesan cheese. Crofitons of fried bread. Put the water into a small stewpan with the butter and bring it to the boil. Throw in the macaroni and cook it until soft, stirring frequently. It will take about 20 minutes, or perhaps longer, according to the kind used. It must be well cooked without becoming pulpy, and more water must be added if necessary. When ready, drain, reserving the water, and cut the macaroni in rings or short lengths. Remove any grease from the stock, put it into a saucepan with the water from the maca- roni, and bring it to the boil. Add the macaroni and season to taste. Serve this soup with croutons of fried bread which have been tossed in grated Parmesan cheese. Or grated Parmesan cheese without the croutons may accompany the soup. Note. — The stock used should be well flavoured or the soup will have a poor taste. Time to cook, $ hour. Probable cost, 6 d. to 8 d. Quantity, 2 pints. 90. Macaroni Soup, White (Potage Macaroni) 3 oz. macaroni. 2 pts. light stock or meat boilings. 1 oz. butter
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