Italian Soup
From The new cookery (1916).
No ratings yet
A historical recipe
The new cookery, by Lenna Frances Cooper (1916).
Italy
Known as an Italian recipe, with similar versions prepared across other nations.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Ingredients 4 ingredients
- one-half cup of macaroni
- one quart water
- 1 teaspoon of salt
- a dash of cold water
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
-
Hello, I'm Chef Wood. Ask me anything about this recipe, whenever you like. Press play, or say “next”, and I'll read you the steps one at a time.
Chef Wood answers only when you ask, so take all the time you need. His answers come from AI and are general cooking guidance.
- To the Tomato Bouillon, add one-half cup of macaroni, which has been cooked in one quart water.
- In cooking the macaroni, add it to the boiling water together with 1 teaspoon of salt.
- When the macaroni has become tender, drain off the water, adding a dash of cold water to keep the macaroni from Tsticking.
- Cut the macaroni into small rings, and add to bouillon.
- Macaroni ringlets or Italian paste may be substituted if desired.
Plating
Cookware for this recipe
-
Saucepan
-
Chef's knife
-
Colander