Name: Macaroni Soup
Ingredients: fat from cold soup; 4 cups cold soup; ¼ pound macaroni; salt

Macaroni Soup

Ingredients

fat from cold soup
4 cups cold soup
¼ pound macaroni
salt

Directions

Prepare the soup

Remove the fat from the cold soup.
Pour the soup carefully from the meat and heat to a slow boil.
Remove any scum that rises to the surface.

Cook the macaroni

Add ¼ pound of macaroni, broken into short pieces.
Boil the macaroni for 20 minutes in salted water.
Cool the macaroni.
Simmer for 15 minutes and serve.

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 starch and bulk, giving the soup body and a substantial bite.
Soup: Serves as the flavourful liquid base that the macaroni is cooked in.

“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.