Preparation info

    • Difficulty

      Medium

Appears in

The Boston Cooking-School Cook Book

By Fannie Merritt Farmer

Published 1896

  • About

Ingredients

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

    Method

    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.