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American Rarebit
From The encyclopædia of practical cookery, 1890
Serves 1
Serve as hot as possible.
Presented as published in 1890. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
996Calories
54 gProtein
6 gCarbs
77 gFat
Full nutrition (34 nutrients)
Calories996 kcal
Protein54 g
Carbohydrates5.9 g
Fiber0 g
Sugars0.7 g
Total Fat77 g
Saturated Fat44 g
Monounsaturated Fat17 g
Polyunsaturated Fat2.7 g
Omega-30.3 g
Cholesterol227 mg
Sodium1488 mg
Potassium251 mg
Calcium1613 mg
Iron0.4 mg
Magnesium75 mg
Phosphorus1078 mg
Zinc8.3 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A717 mcg
Vitamin E1.7 mg
Vitamin K5.4 mcg
Vitamin B60.3 mg
Vitamin B122.4 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)1.1 mg
Niacin (B3)1.5 mg
Folate70 mcg
Choline12 mg
Caffeine0 mg
Water194 g
As published
This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 253. The excerpt below is the record exactly as published.
American Rarebit (sometimes called Gherkin Buck). — Put into a saucepan Jib. or so of Cheese, sprinkle over pepper to taste, pour over J teacupful of ale, and convert the whole into a pulp or mass over the fire, stirring- continually. In about two minirtes it should be done. Pour it over slices of hot toast, place a piece of broiled bacon on the top of each
Cook this with the app: pantry check, scaling, and the assistant.