Lunch
Macaroni Soup
A turn-of-the-century lunch recipe featuring brown soup stock, with the original instructions and source page intact.
Prep, cook, and serving values are clearly labeled editorial estimates. This transcription still needs a verified yield and modern kitchen adaptation before WorkLife will allow it to create a shopping cart.
From the cited source
Source ingredient cues
These cues were extracted from the historical method for discovery. Use the complete source method and citation alongside them.
- 1 quart Brown Soup Stock
- ¼ cup macaroni, broken in half-inch pieces
- Salt
- Pepper
Historical transcription
Source method
- 1
Cook macaroni in boiling salted water until soft. Drain, and add to stock heated to boiling-point. Season with salt 115 and pepper. Spaghetti or other Italian pastas may be substituted for macaroni.
Nutrition pending
No invented nutrition numbers.
WorkLife will publish nutrition and scalable serving quantities only after this historical transcription receives a measured modern adaptation.