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