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Broth with Macaroni

A simple broth flavored with salt and pepper, served with boiled macaroni.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Broth with Macaroni

Ingredients

Directions

  1. Wash the macaroni.

  2. Boil the macaroni in water for 10 minutes.

  3. Drain the water from the macaroni.

  4. Cut the macaroni into small pieces.

  5. Cook the macaroni in the broth until tender.

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
Forms the starchy body of the dish and softens as it cooks.
Broth
Supplies the liquid and flavor in which the macaroni cooks until tender.

The step that matters

Cook the macaroni in the broth until tender. Pasta keeps softening from residual heat after the pot leaves the burner, and its starch thickens the broth. Stopping at tender prevents the macaroni from turning mushy.

“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.

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