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Tomato Rarebit
From Boston Cooking-School cook book, 1896
Serves 7
Serves 6 to 8.
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
239Calories
9 gProtein
7 gCarbs
23 gFat
Full nutrition (34 nutrients)
Calories239 kcal
Protein8.7 g
Carbohydrates7.2 g
Fiber1.5 g
Sugars1.4 g
Total Fat23 g
Saturated Fat11 g
Monounsaturated Fat4.3 g
Polyunsaturated Fat0.7 g
Omega-30.1 g
Cholesterol65 mg
Sodium1734 mg
Potassium219 mg
Calcium241 mg
Iron0.8 mg
Magnesium22 mg
Phosphorus177 mg
Zinc1.3 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C5.1 mg
Vitamin A169 mcg
Vitamin E1.3 mg
Vitamin K4.2 mcg
Vitamin B60.1 mg
Vitamin B120.3 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.5 mg
Folate14 mcg
Choline1.8 mg
Caffeine0 mg
Water53 g
Estimated from matched ingredients across 7 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 161. The excerpt below is the record exactly as published.
TOMATO RAREBIT 2 tablespoons butter 2 cups finely cut cheese 2 tablespoons flour 2 eggs, slightly beaten 34 cup thin cream Salt 34 cup stewed and strained tomatoes Mustard ¥% teaspoon soda Cayenne
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