Egg Rarebit

Name: Egg Rarebit
Ingredients: one-half pound American and Swiss cheese; three hard-boiled eggs; salt; pepper

From Council cook book, 1908

Presented as published in 1908. 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

1124Calories

80 gProtein

5 gCarbs

86 gFat

Full nutrition (34 nutrients)

Calories1124 kcal

Protein80 g

Carbohydrates4.9 g

Fiber0 g

Sugars1.7 g

Total Fat86 g

Saturated Fat46 g

Monounsaturated Fat23 g

Polyunsaturated Fat4.7 g

Omega-30.3 g

Cholesterol770 mg

Sodium606 mg

Potassium350 mg

Calcium2093 mg

Iron2.1 mg

Magnesium91 mg

Phosphorus1560 mg

Zinc11 mg

Copper0.1 mg

Manganese0.1 mg

Vitamin D3.3 mcg

Vitamin C0 mg

Vitamin A886 mcg

Vitamin E2.9 mg

Vitamin K3.6 mcg

Vitamin B60.3 mg

Vitamin B128.5 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)1.5 mg

Niacin (B3)0.2 mg

Folate86 mcg

Choline472 mg

Caffeine0 mg

Water197 g

As published

This recipe was extracted from Council cook book (1908), page 17. The excerpt below is the record exactly as published.

Egg Rarebit. Make a cream sauce. Grate one-half pound American and Swiss cheese mixed, or American alone ; add to the sauce. Chop three hard-boiled eggs, add to the sauce, season with salt and pepper

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