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Macaroni Soup
From Harper's cook book encyclopædia, 1902
Serves 3
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
Nutrition per serving
594Calories
20 gProtein
101 gCarbs
12 gFat
Full nutrition (32 nutrients)
Calories594 kcal
Protein20 g
Carbohydrates101 g
Fiber5.9 g
Sugars1.6 g
Total Fat12 g
Saturated Fat4.4 g
Monounsaturated Fat4.7 g
Polyunsaturated Fat2.1 g
Omega-30 g
Cholesterol10 mg
Sodium2450 mg
Potassium721 mg
Calcium59 mg
Iron3.7 mg
Magnesium51 mg
Phosphorus262 mg
Zinc2.8 mg
Copper0.5 mg
Manganese1.2 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A70 mcg
Vitamin E2.1 mg
Vitamin K0.1 mcg
Vitamin B60.3 mg
Vitamin B120.5 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.3 mg
Niacin (B3)6 mg
Folate61 mcg
Water254 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Harper's cook book encyclopædia (1902), page 246. The excerpt below is the record exactly as published.
Macaroni Soup. — Plain beef soup to which macaroni is added just be- fore serving. The macaroni should have been previously boiled
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