Macaroni Soup (No. 2)
From The Apsley cookery book, 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
As published
This recipe was extracted from The Apsley cookery book (1905) by Webster, John J. Mrs, page 13. The excerpt below is the record exactly as published.
Macaroni Soup (No. 2). Ingredients . One and a half ounces of Macaroni. One quart of Water. Eight tablespoonfuls of grated dry Cheddar Cheese. One and a half ounces of Butter. Four ounces of Onions. One spot of Parisian Essence. Twelve black Peppercorns
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