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Macaroni Soup
From Temperance cook book, 1887
Serves 12
Adjust salt to taste.
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
470Calories
53 gProtein
26 gCarbs
17 gFat
Full nutrition (34 nutrients)
Calories470 kcal
Protein53 g
Carbohydrates26 g
Fiber1.7 g
Sugars3 g
Total Fat17 g
Saturated Fat6.4 g
Monounsaturated Fat7.8 g
Polyunsaturated Fat1 g
Omega-30 g
Cholesterol150 mg
Sodium189 mg
Potassium922 mg
Calcium60 mg
Iron5.4 mg
Magnesium69 mg
Phosphorus536 mg
Zinc13 mg
Copper0.3 mg
Manganese0.3 mg
Vitamin D0.2 mcg
Vitamin C4.9 mg
Vitamin A45 mcg
Vitamin E0.5 mg
Vitamin K4 mcg
Vitamin B61.3 mg
Vitamin B125.9 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.5 mg
Niacin (B3)13 mg
Folate29 mcg
Choline142 mg
Caffeine0 mg
Water518 g
Estimated from matched ingredients across 12 servings.
As published
This recipe was extracted from Temperance cook book (1887) by Mary G. Smith, page 4. The excerpt below is the record exactly as published.
MACARONI SOUP. Take six pounds of beef, and put it into four quarts of water, with two onions, one carrot, one turnip, and a head of celery. Boil it down three or four hours slowly, till there are about two quarts of water, and let it cool. Next day take off the grease, without shaking the sediment, and pour it off into the kettle, half an hour before dinner (leaving the sediment out), and add salt to suit the taste, a pint of macaroni, broken into inch pieces, and a tablespoonful and a half of tomato catsup
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