Macaroni Soup
From Public school household science, 1905
Presented as published in 1905. 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
256Calories
18 gProtein
25 gCarbs
9 gFat
Full nutrition (33 nutrients)
Calories256 kcal
Protein18 g
Carbohydrates25 g
Fiber0 g
Sugars11 g
Total Fat8.5 g
Saturated Fat2.3 g
Monounsaturated Fat4.1 g
Polyunsaturated Fat1.5 g
Cholesterol21 mg
Sodium3348 mg
Potassium746 mg
Calcium23 mg
Iron1.5 mg
Magnesium28 mg
Phosphorus192 mg
Zinc1 mg
Copper0.4 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C1.4 mg
Vitamin A7.1 mcg
Vitamin E0.2 mg
Vitamin K1.4 mcg
Vitamin B60.4 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.6 mg
Niacin (B3)11 mg
Folate35 mcg
Choline65 mg
Caffeine0 mg
Water654 g
As published
This recipe was extracted from Public school household science (1905) by Adelaide Hoodless, page 27. The excerpt below is the record exactly as published.
MACARONI SOUP. 1| pts. clear soup stock. I 1 tsp. salt. 4 sticks macaroni.
Cook this with the app: pantry check, scaling, and the assistant.