Tomato and Macaroni Soup
From The Cook County cook book, 1912
Serves 8
Serve hot.
Presented as published in 1912. 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 Cook County cook book (1912) by Associated College Women Workers, page 141. The excerpt below is the record exactly as published.
TOMATO AND MACARONI SOUP.— Break J^ doz. sticks of macaroni into small pieces and drop into boiling water. Cook for an lir., or until perfectly tender. Rub through a colander, 2 qts. of canned or stewed tomatoes. When the macaroni is done, drain thoroughly, cut each piece into tiny rings and add to the strained tomatoes, season to taste
Cook this with the app: pantry check, scaling, and the assistant.