Tomato and Macaroni Soup

Ingredients

• a half dozen sticks of macaroni
• two quarts of stewed or canned tomatoes
• season with salt
• a little flour to thicken

Method

1. 1

   Break the macaroni into small pieces and cook in boiling water for an hour until tender.

2. 2

   Rub the tomatoes through a colander to remove seeds and fragments.

3. 3

   Drain the macaroni, cut into tiny rings, and add to the strained tomatoes.

4. 4

   Season with salt and boil for a few minutes.

5. 5

   If the tomato is thin, thicken slightly with flour before adding the macaroni.

As published

This recipe was extracted from Every-day dishes and every-day work (1897) by E. E. Kellogg, page 60. The excerpt below is the record exactly as published.

Tomato and Macaroni Soup. — Break a half dozen sticks of macaroni into small pieces, and drop into boiling water. Cook for an hour, or until perfectly tender. Rub two quarts of stewed or canned tomatoes through a colander, to remove all seeds and fragments. When the macaroni is done, drain thoroughly, cut each piece into tiny rings, and add it to the strained tomatoes. Season with salt

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