Macaroni Soup

Name: Macaroni Soup
Ingredients: one quart more; a tablespoonful of salt; one good sized turnip; two carrots; four leeks; two onions; two cloves

From The English-Chinese cookery book, 1890

Presented as published in 1890. 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

237Calories

11 gProtein

55 gCarbs

2 gFat

Full nutrition (34 nutrients)

Calories237 kcal

Protein11 g

Carbohydrates55 g

Fiber25 g

Sugars36 g

Total Fat2 g

Saturated Fat0.6 g

Monounsaturated Fat0.2 g

Polyunsaturated Fat0.5 g

Omega-30.1 g

Cholesterol0 mg

Sodium7229 mg

Potassium2398 mg

Calcium429 mg

Iron5 mg

Magnesium149 mg

Phosphorus302 mg

Zinc2.3 mg

Copper0.5 mg

Manganese7.1 mg

Vitamin D0 mcg

Vitamin C61 mg

Vitamin A1003 mcg

Vitamin E1.7 mg

Vitamin K31 mcg

Vitamin B61.5 mg

Vitamin B120 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.2 mg

Niacin (B3)1.7 mg

Folate155 mcg

Choline33 mg

Caffeine0 mg

Water1744 g

As published

This recipe was extracted from The English-Chinese cookery book (1890) by J. Dyer Ball, J. Dyer Ball, J. Dyer (James Dyer) 1890- Ball, page 4. The excerpt below is the record exactly as published.

MACARONI SOUP. CUT off all the meat that can he used off the beef or mutton bones. Break ' them up and put them into a saucepan, with cold water enough to cover them and one quart more. Boil on the fire. When just boiling, put in a tablespoonful of salt, to help the scum to rise. Peel one good sized turnip, and cut it in quarters. Wash two carrots, scrape them, and cut them in quarters. Wash four leeks and shred them up finely. As these vegetables are prepared, they should be thrown into cold water to keep them fresh. Take two onions, peel them and stick two cloves

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