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Tomato Rarebit
From Scientific cooking with scientific methods, 1911
Serves 4
Presented as published in 1911. 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
605Calories
21 gProtein
17 gCarbs
59 gFat
Full nutrition (34 nutrients)
Calories605 kcal
Protein21 g
Carbohydrates17 g
Fiber2.2 g
Sugars5 g
Total Fat59 g
Saturated Fat22 g
Monounsaturated Fat8.4 g
Polyunsaturated Fat1.2 g
Omega-30.1 g
Cholesterol136 mg
Sodium497 mg
Potassium340 mg
Calcium425 mg
Iron1.3 mg
Magnesium35 mg
Phosphorus310 mg
Zinc2.3 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C7.5 mg
Vitamin A296 mcg
Vitamin E4.4 mg
Vitamin K7.7 mcg
Vitamin B60.2 mg
Vitamin B120.6 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.5 mg
Niacin (B3)1 mg
Folate27 mcg
Choline3.2 mg
Caffeine0 mg
Water103 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Scientific cooking with scientific methods (1911) by Sarah E. Woodworth Craig, page 147. The excerpt below is the record exactly as published.
Tomato Rarebit. 3 tablespoons butter. 2 cups finely] chopped cheese. 3 tablespoons flour. % cup stewed and strained 1/. tablespoon sugar. tomatoes. 1 cup thin cream. 1 teaspoon mustard. Salt to taste. Va teaspoon soda. Yolks 3 eggs. Dash cayenne
Cook this with the app: pantry check, scaling, and the assistant.