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

Method

1. 1

   Break up the macaroni into two-inch lengths and boil in fast boiling water for an hour.

2. 2

   Slice the onions, boil them in water, drain, and mince.

3. 3

   Fry the onions in butter until brown, then add to boiling water with black peppercorns in muslin.

4. 4

   Simmer for half an hour, remove peppercorns, and add macaroni.

5. 5

   Place grated cheese in a warm soup tureen, boil the soup, and stir into the cheese.

6. 6

   Serve at once.

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

Cook this with the app: pantry check, scaling, and the assistant.