Macaroni Soup

Ingredients

• 5 cts. worth of bones
• 1 tablespoonful of salt
• 1 tablespoonful of peppercorns
• 1 good sized turnip
• 4 leeks
• 2 carrots
• 4 onions
• 2 cloves
• 1 blade of mace
• 1 bunch of herbs
• ½ lb. of macaroni

Method

1. 1

   Break up the bones and put them in a stewpan with cold water to cover and one quart more.

2. 2

   When boiling, add salt.

3. 3

   Prepare the vegetables and add them to the soup with mace and peppercorns.

4. 4

   Simmer for two and a half hours.

5. 5

   Cook macaroni separately until tender, then strain and add to the soup before serving.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from The Ideal cook book (1899) by Anne Clarke, page 2. The excerpt below is the record exactly as published.

Macaroni Soup—Ingredients 5 cts. worth of bones, 1 tablespoon- ful of salt and peppercorns, 1 good sized turnip and 4 leeks, 2 carrots, 4 onions, 2 cloves, 1 blade of mace, 1 bunch of herbs, i.e. marjoram, thyme, lemon-thyme and parsley, % lb. of macaroni. Time required about two and one half hours. Break up the bones and put them into a stewpan with cold water enough to cover them and one quart more. When on the point of boiling put in a tablespoonful of salt to help the scum to rise, then take the -turnip, peel it and cut it in quarters ; then take two carrots, wash and scrape them ; take also four leeks, wash and shred them up finely ; nowtake four onions, peel them and stick two cloves into them ; then skim the soup well and put in the vegetables, adda blade of mace and a teaspoonful of peppercorns

Cook this with the app: pantry check, scaling, and the assistant.