dairy-freenut-free
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
- six pounds of beef
- four quarts of water
- two onions
- one carrot
- one turnip
- a head of celery
- a pint of macaroni
- a tablespoonful and a half of tomato catsup
Method
Boil beef with vegetables for 3-4 hours until reduced to 2 quarts.
Cool, remove grease, and reheat with macaroni and catsup added.
Nutrition per serving
470Calories
53 gProtein
26 gCarbs
17 gFat
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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