dairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Macaroni Soup
From The art of cookery, 1899
Serves 2
Presented as published in 1899. 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
499Calories
23 gProtein
83 gCarbs
7 gFat
Full nutrition (34 nutrients)
Calories499 kcal
Protein23 g
Carbohydrates83 g
Fiber2.8 g
Sugars9.8 g
Total Fat7 g
Saturated Fat1.8 g
Monounsaturated Fat2.9 g
Polyunsaturated Fat1.5 g
Omega-30 g
Cholesterol14 mg
Sodium682 mg
Potassium695 mg
Calcium33 mg
Iron2.1 mg
Magnesium66 mg
Phosphorus295 mg
Zinc1.9 mg
Copper0.5 mg
Manganese0.8 mg
Vitamin D0 mcg
Vitamin C0.9 mg
Vitamin A4.7 mcg
Vitamin E0.2 mg
Vitamin K1 mcg
Vitamin B60.4 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.5 mg
Niacin (B3)9 mg
Folate40 mcg
Choline44 mg
Caffeine0 mg
Water445 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The art of cookery (1899) by Emma P. Ewing, page 50. The excerpt below is the record exactly as published.
Macaroni Soup. — To four cups of chicken, veal, or 114 "^^^ ^'^i ^f Cookery. beef broth add one cup of cooked macaroni. Simmer five minutes, season, and serve. Noodle Soup. — To four cups of chicken or veal broth add one cup of noodles that have been boiled for twenty- minutes in salted water. Simmer five minutes, season, and serve. Italian paste cut in fancy forms can be used, if preferred. Vegetable Soup No. i. — To four cups of chicken or veal stock add one cup of thinly sliced salsify, half a cup of corn, either canned or cut from the cob, and a tea- spoonful of minced parsley. Simmer until the vegetables are cooked, then add a cup of sweet cream, season to taste, and serve. Vegetable Soup No. 2. — Cook half a cup each of carrots, turnips, and onions chopped fine. Add four cups of beef stock, half a cup of tomato, and one table- spoonful of minced parsley. Simmer fifteen minutes, season to taste, and serve. Vegetable Soup No. 3. — Cook half a cup each of carrots, turnips, celery, and onions. Add four cups of mutton broth or compound stock, half a cup of toma- toes, and one cup of cooked barley. Simmer fifteen minutes, season to taste, and serve. Vegetable Soup No. 4. — To four cups of chicken, veal, or beef stock
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.