The 1901 Cookbook Archive
No. 237 — Italian Macaroni for Broth
Complete English translation of Molokhovets recipe No. 237 from the 1901 Russian cookbook, retaining original quantities, preparation and source.
Break ¼ Russian pound of macaroni, preferably thin rather than thick, into pieces one vershok long.
Put into salted boiling water and bring to the boil once. Drain in a colander and rinse to remove flour from the pasta.
Transfer immediately to boiling strained broth No. 1 or No. 4 and cook without letting it become overdone. The total cooking time is about fifteen to twenty minutes.
Original source: Read the Russian recipe No. 237. The quantities and historical terminology of the 1901 book are retained. See the measurements guide; period preparation and storage methods are not modern food-safety instructions.