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Macaroni Soup
From Original White House Cookbook, 1887
Serves 4
This soup is a simple addition to a rich broth.
Presented as published in 1887. 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
210Calories
7 gProtein
42 gCarbs
1 gFat
Full nutrition (32 nutrients)
Calories210 kcal
Protein7.4 g
Carbohydrates42 g
Fiber1.8 g
Sugars1.5 g
Total Fat0.9 g
Saturated Fat0.2 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol0 mg
Sodium3.4 mg
Potassium126 mg
Calcium12 mg
Iron0.7 mg
Magnesium30 mg
Phosphorus107 mg
Zinc0.8 mg
Copper0.2 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K0.1 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)1 mg
Folate10 mcg
Water5.6 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Original White House Cookbook (1887) by Hugo Ziemann, F. L. Gillette, Hugo Zimmerman, mrs gillette, page 19. The excerpt below is the record exactly as published.
no seasoning other than pepper or salt, take half a pound of small pipe macaroni
Cook this with the app: pantry check, scaling, and the assistant.