Soup/Stew/Chowder Macaroni Soup

macaroni soup.
(from The Book of Household Management, edited by Isabella Beeton, 1861)

Ingredients:

3 oz. of macaroni​

butter the size of a walnut​

salt​

2 quarts clear stock No. 105​

Instructions:

135. INGREDIENTS. - 3 oz. of macaroni, a piece of butter the size of a walnut, salt to taste, 2 quarts of clear stock No. 105.​

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Mode. - Throw the macaroni and butter into boiling water, with a pinch of salt, and simmer for 1/2 an hour. When it is tender, drain and cut it into thin rings or lengths, and drop it into the boiling stock. Stew gently for 15 minutes, and serve grated Parmesan cheese with it.​

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Time. - 3/4 hour. Average cost, 1s. per quart.​

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Seasonable all the year.​

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Sufficient for 8 persons.​

In Mrs. Beeton's "Book of Household Management" she has recipe for macaroni soup. She states that in Italy and especially with Neapolitan's, macaroni was a popular food. It was prepared from wheat. It became popular in America in 19th century.

 

[donna]

Another old recipe for Macaroni Soup. This one is from "Old Time Recipes To Enjoy", "The Kentucky Explorer".

Macaroni Soup

Six pounds of beef, four quarts of water, two onions, one pint of macaroni. When tender, remove the meat, add salt and pepper, the macaroni, and one tablespoon of tomato catsup, as well as one tablespoon of flour. Let it boil a little then serve.

 

[donna]

Another soup worth trying.

 

[Albert Sailhorst]

Sounds good on this snowy day (we're in the middle of a snow storm!).
Thanks!