Rice-Macaroni Soup
From Mazdaznan encyclopedia of dietetics and home cook book, 1909
Presented as published in 1909. 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 Mazdaznan encyclopedia of dietetics and home cook book (1909) by Hanish, Otoman Zar-Adusht-, page 59. The excerpt below is the record exactly as published.
RICE-MACARONI SOUP. Boil one tablespoonful rice, one onion, one cupful broken macaroni, and one tablespoonful oil in two quarts water for forty-five minutes. Add one teaspoonful salt and two tablespoonfuls finely-chopped green parsley and allow to boil a few minutes longer. Add two tablespoonfuls catsup or pinon butter
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