Tomato and Macaroni Soup.
A dish made with meat stock and stewed tomatoes.
contains glutencontains dairycontains meat
Ingredients
US
Metric
- 470 ml meat stock
- 950 ml stewed tomatoes
- 1 teaspoonful of sugar
- 2 teaspoonfuls of salt
- 1/4 teaspoonful of pepper
- 1 gill of cold water
- 2 tablespoonfuls of corn-starch
- 240 ml broken macaroni
- 1 tablespoonful of butter
Make it lactose-friendly
- 1 tablespoonful of butter → plant butter, ghee (mostly lactose-free), or olive oil
Steps
- The stock can be made with any bits of dry hard meat, or the bones from roasted or broiled meat; or one can take the water in which a fowl was boiled.
- Put the tomatoes and stock in a stewpan and set on the fire. Mix the corn-starch with the cold water, and stir into the boiling liquid. Add also the sugar, salt, and pepper.
- Put the macaroni in a stewpan with a quart of boiling water and boil for twenty minutes. Pour off the water, and put the macaroni in the soup. Add the butter at the same time, and cook for ten minutes longer.
- If the soup be preferred smooth, it can be strained before the macaroni is added.
Nutrition (estimated, per serving)
| Calories | 490 |
|---|---|
| Protein | 6.0 g |
| Fat | 2.3 g |
| Carbs | 109.4 g |
| Fiber | 4.2 g |
| Sodium | 1570 mg |
Source
Miss Parloa's Young Housekeeper Designed Especially to Aid Beginners; Economical Receipts for Those Who Are Cooking for Two or Three (Parloa, Maria, 1843-1909, pub. domain) — Public domain in the United States