Preparation info

    • Difficulty


Appears in

The Boston Cooking-School Cook Book

By Fannie Merritt Farmer

Published 1896

  • About


  • 1 quart Brown Soup Stock.
  • ΒΌ cup macaroni, broken in half inch pieces.
  • Salt.
  • Pepper.


    Cook macaroni in boiling salted water until soft. Drain, and add to stock, heated to boiling point. Season with salt and pepper. Spaghetti or other Italian pastes may be substituted for macaroni.