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American Rarebit
From The encyclopædia of practical cookery, 1890
Serves 1
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
179Calories
8 gProtein
1 gCarbs
14 gFat
Full nutrition (34 nutrients)
Calories179 kcal
Protein8.2 g
Carbohydrates0.7 g
Fiber0 g
Sugars0.1 g
Total Fat14 g
Saturated Fat6.8 g
Monounsaturated Fat4.4 g
Polyunsaturated Fat1.2 g
Omega-30.1 g
Cholesterol36 mg
Sodium285 mg
Potassium67 mg
Calcium180 mg
Iron0.1 mg
Magnesium12 mg
Phosphorus149 mg
Zinc1.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0.1 mcg
Vitamin C0 mg
Vitamin A81 mcg
Vitamin E0.3 mg
Vitamin K0.6 mcg
Vitamin B60.1 mg
Vitamin B120.4 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.9 mg
Folate9.8 mcg
Choline10 mg
Caffeine0 mg
Water39 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.