Presented as published in 1894. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
Macaroni Soup
From The white ribbon cook book, 1894
Serves 3
A modern interpretation · AI-generated from the original record
Ingredients
- Five cents' worth of bones
- 1 tablespoonful salt
- and peppercorns
- 1 good-sized turnip
- 4 leeks
- 2 carrots
- 4 onions
- 2 cloves
- 1 blade of mace
- 1 bunch of herbs
- 1/2 lb. macaroni
Method
Break up the bones and put them into a stewpan with cold water enough to cover them and 1 quart more.
When on the point of boiling, put in a tablespoonful of salt to help the scum to rise.
Add the turnip, carrots, leeks, and onions, skimming the soup well.
Add mace and peppercorns, then allow to simmer for 2.5 hours.
Cook macaroni separately until tender, strain, and add to the soup before serving.
As published
This recipe was extracted from The white ribbon cook book (1894) by Kathryn Armstrong, page 4. The excerpt below is the record exactly as published.
Macaroni Soup — Five cents' worth of bones, 1 tablespoonful salt and peppercorns, 1 good- sized turnip and 4 leeks, 2 carrots, 4 onions, 2 cloves, 1 blade of mace, 1 bunch of herbs
Cook this with the app: pantry check, scaling, and the assistant.