Source: The Handy Reliable Cookbook Date: 1892
If there was such a thing as convenience food in 1892, this recipe would be it. Provided you already have some stock made you can have a delicious dinner in less than an hour. Compared to the two-day affairs of some of the meat recipes, this is lightning fast! Here is the recipe as printed:
Macaroni Soup The macaroni must be boiled in water for 10 minutes, strained and put in boiling stock, in the proportion of half a pound to the gallon; simmer slowly for half an hour, and serve very hot, with grated cheese in a separate dish.
Did they have packaged macaroni in 1892? You had to butcher your own ox-head but you could buy macaroni off the shelf…I must admit this one surprised me.
Regardless, I will start by saying that this recipe is worth making! It got two thumbs up both from myself and my hubby and has been added to the list of meals that we will make again. I made a few changes when I made mine, but either way it is a keeper. Here is what I did:
1. I made my own chicken stock. There is nothing like fresh stock. If you have never made your own, you really should give it a try. Not only does it make use of chicken bones, which you would otherwise throw out, but it is full of nutrients and tastes great. I boiled mine for three hours without a lid, resulting in a nice condensed, flavourful, broth (not at all like some of the thin stuff I have bought at the store). My Dad always said that the sign of a good soup broth was if it turned to jello when refrigerated. There are lots of recipes out there for broth – I cook my bones with carrots, celery, onions, garlic, peppercorns and bay leaves. It keeps well long-term in the feezer or short-term in the fridge.
This is totally optional and completely unrelated but I was so happy with the way this turned out I had to take a photo of it too. Nothing like mixing a modern favourite with something from 1892…. The grapes are local and very sour but they taste great in the bread and I also mixed in handfuls of fresh herbs into the dough. I used this recipe for the dough and then added my own herbs and topped it with the frozen grapes before the last rising (and yes, I used all white flour, because I used all of my whole wheat flour in a big double batch of zuchinni cranberry muffins, which I then burnt beyond eatability…this was after I nearly burnt the house down when my toast caught on fire and my batch of yogurt didn’t turn out and I can’t remember if I added an egg or not to my perpetual pancake batter before I put it in the fridge…please tell me other people have days like this too…) I know it makes the meal a little carb heavy as a meal – but I was just so happy to have something turn out the way it was supposed to – it was that kind of day.