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Macaroni Soup
From Miss Parloa's kitchen companion, 1887
Serves 4
Rice, tapioca, sago, or barley may be cooked and added in this way to the jelly.
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
64Calories
2 gProtein
14 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories64 kcal
Protein1.7 g
Carbohydrates14 g
Fiber0.5 g
Sugars3.4 g
Total Fat0.2 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol0 mg
Sodium6.4 mg
Potassium36 mg
Calcium7.7 mg
Iron0.2 mg
Magnesium8.2 mg
Phosphorus25 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0.6 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate3.2 mcg
Choline0.7 mg
Caffeine0 mg
Water122 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 456. The excerpt below is the record exactly as published.
Macaroni Soup. Boil two sticks of macaroni in one pint of water for half an hour. Drain it, and cut it into pieces half an inch long. Put these in a small saucepan with one tumbler of Charlotte Cushman jelly, and place on the fire to heat. A teaspoonful of onion juice
Cook this with the app: pantry check, scaling, and the assistant.