Name: Tomato and Macaroni Soup
Ingredients: 6 sticks of macaroni; 3 pints of stewed or canned tomatoes; 1 pint of nut soup stock liquor; salt to taste

Tomato and Macaroni Soup

Ingredients

6 sticks of macaroni
3 pints of stewed or canned tomatoes
1 pint of nut soup stock liquor
salt to taste

Directions

Prepare the macaroni

Break macaroni into small pieces and drop into boiling water.
Cook for 1 hour or until tender.

Make the soup

Rub tomatoes through a colander to remove seeds.
Add nut soup stock liquor and salt to the tomatoes.
Drain macaroni, cut into tiny rings, and add to the tomato mixture.
Serve hot.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

What each ingredient does

Macaroni: Provides the bulk and body of the soup as it softens while cooking.
Tomatoes: Supply the main flavour, acidity and liquid base of the soup.
Nut soup stock liquor: Adds savoury depth and extra liquid to the tomato base.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.