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Plain Macaroni Soup
From Practical household cookery, 1891
Serves 3
The mode of preparing other kinds of plain paste soup is exactly the same.
Presented as published in 1891. 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
565Calories
30 gProtein
73 gCarbs
16 gFat
Full nutrition (34 nutrients)
Calories565 kcal
Protein30 g
Carbohydrates73 g
Fiber2.4 g
Sugars7 g
Total Fat16 g
Saturated Fat7.5 g
Monounsaturated Fat4.6 g
Polyunsaturated Fat1.6 g
Omega-30.1 g
Cholesterol45 mg
Sodium1165 mg
Potassium574 mg
Calcium384 mg
Iron1.8 mg
Magnesium67 mg
Phosphorus485 mg
Zinc3.3 mg
Copper0.4 mg
Manganese0.7 mg
Vitamin D0 mcg
Vitamin C0.6 mg
Vitamin A96 mcg
Vitamin E0.4 mg
Vitamin K1.4 mcg
Vitamin B60.3 mg
Vitamin B120.5 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.5 mg
Niacin (B3)6.3 mg
Folate32 mcg
Choline35 mg
Caffeine0 mg
Water308 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Practical household cookery (1891) by E. Duret, page 23. The excerpt below is the record exactly as published.
PLAIN MACARONI SOUP. Cut in pieces of about two inches long half a pound of macaroni cooked and strained as described in the previous remarks, and put it in a soup- tureen, then pour one quart of boiling broth over, and serve with grated cheese apart
Cook this with the app: pantry check, scaling, and the assistant.