Macaroni Soup (Palermo)

Ingredients

• three slices of gammon
• one pound of lean beef
• the same quantity of knuckle
• one fowl
• half a pint of good broth
• three pints of boiling broth
• one pound of macaroni
• the yolks of four eggs
• a gill of cream
• half an ounce of grated cheese
• one ounce of butter
• salt and a little white pepper to taste

Method

1. 1

   Simmer meats and vegetables, add broth, then cook macaroni.

2. 2

   Mix egg yolks, cream, cheese, and butter in a pan, then combine with broth and macaroni.

3. 3

   Serve with grated cheese.

Nutrition per serving

Estimated from matched ingredients across 7 servings.

As published

This recipe was extracted from Practical household cookery (1891) by E. Duret, page 24. The excerpt below is the record exactly as published.

MACARONI SOUP (PALERMO). Put into a well buttered stewpan three slices of gammon , one pound of lean beef, the same quantity of knuckle, ono fowl, the same quantity of vegetables as if for a soup, and half a pint of good broth ; set the lot to simmer, and when nicely browned all around add three pints of boiling broth ; simmer for one hour and a half, then take the meat and vegetables out, skim, clarify, and strain the broth through a fine cloth, and put it back again into the stewpan by the side of the fire. Meantime cook one pound of macaroni as indicated, strain and cut it in pieces three inches long, put it into the broth, and boil slowly for a few minutes. Prepare and mix in another stewpan on the fire the yolks of four eggs whisked and passed through a sieve, with a gill of cream, half an ounce of grated cheese, one ounce of butter, salt and a little white pepper to taste

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