British/Irish
Easy Welsh Rarebit
From A Little Cook-Book for a Little Girl, 1905
Can also be served on crackers.
Presented as published in 1905. 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
1073Calories
66 gProtein
11 gCarbs
85 gFat
Full nutrition (34 nutrients)
Calories1073 kcal
Protein66 g
Carbohydrates11 g
Fiber0 g
Sugars6.9 g
Total Fat85 g
Saturated Fat46 g
Monounsaturated Fat20 g
Polyunsaturated Fat4.5 g
Omega-30.3 g
Cholesterol597 mg
Sodium2728 mg
Potassium483 mg
Calcium1691 mg
Iron2.1 mg
Magnesium83 mg
Phosphorus1283 mg
Zinc9.5 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D3.2 mcg
Vitamin C0 mg
Vitamin A863 mcg
Vitamin E2.7 mg
Vitamin K5.3 mcg
Vitamin B60.4 mg
Vitamin B123.8 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)1.6 mg
Niacin (B3)0.3 mg
Folate91 mcg
Choline316 mg
Caffeine0 mg
Water260 g
As published
This recipe was extracted from A Little Cook-Book for a Little Girl (1905) by Caroline French Benton, page 17. The excerpt below is the record exactly as published.
1 cup of milk. 1 bit of soda as large as a pea. 1/2 teaspoonful of salt. 1 pinch of red pepper. 1 teaspoonful of butter. 2 eggs. Put the butter in a saucepan to heat while you beat the eggs light without separating them : let these stand while you stir everything else into the pan, beginning with the milk ; cook this five minutes, stirring all the time, and then put in the eggs and cook three minutes more. Put six large crackers on a hot platter and pour the whole over them, and send at once to the table to be eaten very hot. Sometimes Margaret made three or four slices of toast before she began the fondu, and used those in the place of the crackers, and the dish was just as nice. 68 A LITTLE COOK BOOK Easy Welsh Rarebit 2 cups of rich cheese, grated. Yolks of two eggs. % cup of milk. % teaspoonful of salt. Saltspoonful of cayenne
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