Italian Soup
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Archive recipe
A historic Australian dish of macaroni, pot boilings, tomatoes, butter and cheese rind. Adapted from Italian Soup, from The Art of Living in Australia (1893).
Adapted from Italian Soup, in The Art of Living in Australia (1893), preserved in the Open Recipe Archive's The Australian Table collection and marked public domain. The method is condensed from the original and the quantities are restated in modern units; see the archive record at https://github.com/AdamBouhmad/open-recipe-archive/blob/main/collections/australian-table/recipes/italian-soup.md.
The dish
2 of 6 items checked
archive.org
2 of 6 items checked · 5 aisles
Put the water or stock on to boil
When it boils put in the macaroni and boil from twenty-five to thirty minutes
While it is boiling grate up a dry piece of cheese
Put the tomatoes into boiling water and remove the skin
Slice them up and put them into a saucepan with the butter and some pepper and salt, and cook them for a few minutes
When the macaroni is soft, cut it into pieces one inch long
Put a layer of tomatoes at the bottom of the soup tureen, then a layer of grated cheese, then one of macaroni
Repeat this until all the materials are used up
Pour over it boiling the liquor in which the macaroni has been cooked
Cover down for a few minutes, and serve
Adapted from Open Recipe Archive · The Art of Living in Australia (1893; archive record marked public domain). View a published recipe at Internet Archive (opens in a new tab)