Soup/Stew/Chowder Macaroni Soup

macaroni soup

(from The Housekeeper's Encyclopedia of Useful Information for the Housekeeper, by E. F. Haskell, 1861)

Ingredients:

1 lb. macaroni​

1 quart and about 1 pint of stock (beef, chicken or vegetable)​

1 pint sweet cream​

biscuits or crackers​

Instructions:

Boil until tender a pound of macaroni, in a quart of good stock, being careful not to burn. Then remove about half of it, add a little more stock, and boil until the macaroni can be passed through a sieve. Mix with it as much stock as will make the soup of the proper thickness, and add to it in the tureen a pint of sweet cream; flavor to suit. Serve with biscuits or crackers.​

 

[donna]

Another old recipe with macaroni.