vegetariannut-free
Macaroni Soup
From Modern cookery, in all its branches, 1884
Serves 1
Macaroni should be boiled tender but not burst or pulpy.
Presented as published in 1884. 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
- four ounces of fine fresh mellow Naples maccaroni
- about an ounce of fresh butter
- a small onion
- three or four cloves
Method
Throw the macaroni into fast-boiling water with butter and the onion stuck with cloves.
When tender, drain, cut into half-inch lengths, and add to two quarts of clear gravy-soup.
Simmer for a few minutes and serve with grated Parmesan cheese.
As published
This recipe was extracted from Modern cookery, in all its branches (1884) by Eliza Acton, page 40. The excerpt below is the record exactly as published.
MACARONI SOUP. Throw four ounces of fine fresh* mellow Naples maccaroni into a pan of fast-boiling water, with about an ounce of fresh butter, and a small onion stuck with three or four cloves
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