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Baked Rarebit

Name: Baked Rarebit
Yield: 4 servings
Ingredients: 1 pound soft mild cheese; 2 tablespoons butter; 1 teaspoon paprika; 1 1/2 cups milk; 1 1/2 teaspoons salt; 2 1/2 cups stale bread crumbs; 3 eggs, slightly beaten

From Boston Cooking-School cook book, 1896

Serves 4

Presented as published in 1896. 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

815Calories

40 gProtein

61 gCarbs

51 gFat

Full nutrition (34 nutrients)

Calories815 kcal

Protein40 g

Carbohydrates61 g

Fiber3.6 g

Sugars9.5 g

Total Fat51 g

Saturated Fat24 g

Monounsaturated Fat9.8 g

Polyunsaturated Fat3 g

Omega-30.1 g

Cholesterol140 mg

Sodium2201 mg

Potassium386 mg

Calcium1054 mg

Iron3.9 mg

Magnesium75 mg

Phosphorus738 mg

Zinc5.7 mg

Copper0.2 mg

Manganese0.7 mg

Vitamin D0.9 mcg

Vitamin C0 mg

Vitamin A402 mcg

Vitamin E1.1 mg

Vitamin K8.1 mcg

Vitamin B60.2 mg

Vitamin B122 mcg

Thiamin (B1)0.8 mg

Riboflavin (B2)0.9 mg

Niacin (B3)5.2 mg

Folate104 mcg

Choline28 mg

Caffeine0 mg

Water128 g

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 162. The excerpt below is the record exactly as published.

BAKED RAREBIT 1 pound soft mild cheese 1 teaspoon paprika 2 tablespoons butter 11% cups milk 134 teaspoons salt 21% cups stale bread crumbs 3 eggs, slightly beaten

Cook this with the app: pantry check, scaling, and the assistant.