Lunch
Macaroni soup
A page-cited historical lunch recipe from Marion Harland, transcribed with its original method.
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.
- Cook one ounce of macaroni in boiling water for twenty minutes.
- Bring one quart of stock to the boiling point.
- Add the macaroni and let simmer five minutes.
- Salt and pepper to taste.
Historical transcription
Source method
- 1
Cook one ounce of macaroni in boiling water for twenty minutes. Drain and cut into little rings. Bring one quart of stock to the boiling point. Add the macaroni and let simmer five minutes. Salt and pepper to taste.
Nutrition pending
No invented nutrition numbers.
WorkLife will publish nutrition and scalable serving quantities only after this historical transcription receives a measured modern adaptation.