Welsh Rabbit

Name: Welsh Rabbit
Ingredients: One quarter pound of cream cheese; one fourth cup of cream or milk; one teaspoonful of mustard; half a teaspoonful of salt; one egg; four pieces of toast

From The Elm City cook book, 1896

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

464Calories

13 gProtein

6 gCarbs

43 gFat

Full nutrition (34 nutrients)

Calories464 kcal

Protein13 g

Carbohydrates5.8 g

Fiber0.2 g

Sugars0.3 g

Total Fat43 g

Saturated Fat24 g

Monounsaturated Fat9.8 g

Polyunsaturated Fat1 g

Omega-30 g

Cholesterol301 mg

Sodium1715 mg

Potassium219 mg

Calcium142 mg

Iron1 mg

Magnesium19 mg

Phosphorus227 mg

Zinc1.4 mg

Copper0 mg

Manganese0 mg

Vitamin D1 mcg

Vitamin C0 mg

Vitamin A80 mcg

Vitamin E0.5 mg

Vitamin K3 mcg

Vitamin B60.1 mg

Vitamin B120.4 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.2 mg

Niacin (B3)0.2 mg

Folate24 mcg

Choline147 mg

Caffeine0 mg

Water105 g

As published

This recipe was extracted from The Elm City cook book (1896) by N.C.) Centenary Methodist Episcopal Church (New Bern, page 32. The excerpt below is the record exactly as published.

WELSH RABBIT. One quarter pound of cream cheese, one fourth cup of cream or milk, one teaspoonful of mustard, half a teaspoonful of sult, a few grains of cayenne, one egg, one ‘teaspoonful of butter, four pieces of toast

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