Macaroni Soup

Ingredients

• Half a pound of Naples macaroni
• one quart of mushrooms
• two turnips
• one onion
• three Jerusalem artichokes
• one dessert-spoonful of potato-flour
• quarter of a pint of cream
• four ounces of bread crumbs

Method

1. 1

   Boil the macaroni in two quarts of water, with a teaspoonful of salt, and a small piece of butter; when tender, drain the water from it; wash it in fresh water; lay it in a clean cloth for a short time, and cut it in pieces about an inch in length.

2. 2

   Wash the mushrooms without paring them, or cutting off the stems; put them in a pan with three quarts of water, the turnips, onions, artichokes, bread crumbs, mace, pepper, and salt; boil them till the vegetables are perfectly soft; rub them through a sieve; return the soup into the pan; put in the macaroni; set it on the fire again; stir in the potato-flour, mixed with a little cold water till quite smooth; add a little Cayenne pepper, and salt, as required, and when it has boiled ten minutes, add the cream.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from Vegetarian cookery (1891) by Martha Brotherton, page 37. The excerpt below is the record exactly as published.

Macaroni Soup. Half a pound of Naples macaroni, one quart of mushrooms, two turnips, one onion, three Jerusalem artichokes, one dessert- spoonful of potato-flour, quarter of a pint of cream, and four ounces of bread crumbs

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