Baked Welsh Rabbit
From Books and My Food: With Literary Quotations and Original Recipes for Every .., 1904
Presented as published in 1904. 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
1298Calories
66 gProtein
143 gCarbs
72 gFat
Full nutrition (34 nutrients)
Calories1298 kcal
Protein66 g
Carbohydrates143 g
Fiber7.3 g
Sugars22 g
Total Fat72 g
Saturated Fat25 g
Monounsaturated Fat11 g
Polyunsaturated Fat5.1 g
Omega-30.2 g
Cholesterol198 mg
Sodium3409 mg
Potassium912 mg
Calcium1675 mg
Iron8.4 mg
Magnesium142 mg
Phosphorus1290 mg
Zinc8.7 mg
Copper0.5 mg
Manganese1.6 mg
Vitamin D2.3 mcg
Vitamin C0 mg
Vitamin A355 mcg
Vitamin E0.9 mg
Vitamin K13 mcg
Vitamin B60.4 mg
Vitamin B123.5 mcg
Thiamin (B1)1.7 mg
Riboflavin (B2)1.4 mg
Niacin (B3)11 mg
Folate181 mcg
Choline84 mg
Caffeine0 mg
Water258 g
As published
This recipe was extracted from Books and My Food: With Literary Quotations and Original Recipes for Every .. (1904) by Elisabeth Luther Cary, page 53. The excerpt below is the record exactly as published.
baked Welsh rabbit. Have ready a cupful and a half of bread 196 crumbs free from crusts and a cupful of grated rich cheese, about a cupful of milk and two tablespoonfuls of butter. Put in a baking-dish a layer of bread-crumbs, strew with bits of butter, a little salt, a dust of paprika
Cook this with the app: pantry check, scaling, and the assistant.