Sopa De Macarrones
"Cuando ya esté hirviendo el caldo se echan los macarrones espumándolos contínuamente durante quince minutos retirándolos despues y dejándolos hervir á fuego lento hasta que estén bien cocidos: poco ántes de servirse se les pone queso rayado de Flandes y mitad Gruyer ó si se quiere se sirve el queso rayado en un plato, lo cual es mejor. Debe queda el caldo de la sopa muy espeso."
English Translation
"When the broth begins to boil, add the macaroni, skimming continuously for fifteen minutes. Then remove the foam and let it simmer over low heat until the macaroni is well cooked. Shortly before serving, add grated Flanders cheese and half Gruyère, or if preferred, serve the grated cheese on a plate, which is better. The broth for the soup should be very thick."
Note on the Original Text
The recipe’s instructions are brisk, almost telegraphic—a reflection of the frugal printing style and the home cook’s expected knowledge at the time. Quantities and timings are impressionistic; cooks were guided by consistency and experience. Spelling is largely phonetic (‘rayado’ for ‘rallado,’ the modern term for grated; ‘espumándolos’ for skimming). The word ‘caldo’ might refer to any savory broth, not necessarily clarified stock. The recipe emphasizes continual skimming—an old French technique for refinement—and offers flexibility of serving, an early nod to convivial, family-style dining.
Title
La Cocina en el Bolsillo No. 2 (1890)
You can also click the book image above to peruse the original tome
Writer
Antonio Vanegas Arroyo
Era
1890
Publisher
Unknown
Background
A charming pocket-sized volume from the 'Cocina en el Bolsillo' series, brimming with delightful recipes for a variety of foods and offering a flavorful glimpse into historical culinary traditions.
Kindly made available by
University of Texas at San Antonio
This macaroni soup comes from ‘La Cocina en el Bolsillo No. 2,’ published in 1890 by Antonio Vanegas Arroyo in Mexico City. The book is part of a charming series meant for the home cook, offering everyday recipes as well as affordable and accessible techniques. At the turn of the 19th century, Italian pasta had become a beloved feature of bourgeois and middle-class kitchens across Europe and Latin America, often adapted to local tastes and available ingredients. Gratins, soups, and cheesy toppings mirrored French influences and new trade networks—as seen here with Flanders and Gruyère cheese.
In 1890, this soup would have been prepared in a thick-bottomed clay or metal pot over a wood or coal-fired stove. A long wooden spoon or simple skimmer would be essential for stirring and removing excess foam from the broth. Grating cheese would have been done by hand, using a box or handheld grater. Soup would be served from the pot into deep earthenware bowls, with cheese offered at the table.
Prep Time
5 mins
Cook Time
30 mins
Servings
4
We've done our best to adapt this historical recipe for modern kitchens, but some details may still need refinement. We warmly welcome feedback from fellow cooks and culinary historians — your insights support the entire community!
Ingredients
- 6 1/3 cups meat broth (chicken or beef stock)
- 7 ounces dried macaroni
- 1 3/4 ounces Gruyère cheese, grated
- 1 3/4 ounces semi-hard cheese (e.g., Emmental or Edam), grated
- Salt, to taste (optional, depending on saltiness of broth)
Instructions
- Begin by bringing about 6 1/3 cups of flavorful broth—chicken or beef works well—to a lively boil in a large pot.
- Add 7 ounces of dried macaroni, pouring them gently into the bubbling broth.
- Skim away any foam that rises to the surface continuously for the first 15 minutes; this helps the soup stay clear and refined.
- After 15 minutes, reduce the heat to low, letting the macaroni simmer slowly until they are fully cooked and the broth has thickened into a velvety, rich soup—this may take another 10-15 minutes.
- Just before serving, sprinkle a mixture of 1 3/4 ounces grated Gruyère and 1 3/4 ounces of a firm, nutty cheese such as Emmental (in place of ‘Flandes’, or any semi-hard cheese from Flanders) directly into the soup, or, preferably, serve the cheese on the side for diners to add as desired.
- The finished soup should be thick and comforting.
Estimated Calories
260 per serving
Cooking Estimates
It takes about 5 minutes to prepare the ingredients, then 30 minutes to cook the soup. Each serving is about 260 calories, and the recipe makes 4 servings.
As noted above, we have made our best effort to translate and adapt this historical recipe for modern kitchens, taking into account ingredients nowadays, cooking techniques, measurements, and so on. However, historical recipes often contain assumptions that require interpretation.
We'd love for anyone to help improve these adaptations. Community contributions are highly welcome. If you have suggestions, corrections, or cooking tips based on your experience with this recipe, please share them below.
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