British/Irishlunchgluten-freenut-freeegg-freesoy-freeshellfish-free
Welsh Rabbit
From The Hotel St. Francis cook book, 1919
Serves 3
Presented as published in 1919. 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
558Calories
27 gProtein
8 gCarbs
46 gFat
Full nutrition (34 nutrients)
Calories558 kcal
Protein27 g
Carbohydrates8.3 g
Fiber0 g
Sugars4.2 g
Total Fat46 g
Saturated Fat27 g
Monounsaturated Fat11 g
Polyunsaturated Fat1.6 g
Omega-30.2 g
Cholesterol148 mg
Sodium2533 mg
Potassium242 mg
Calcium1312 mg
Iron0.8 mg
Magnesium39 mg
Phosphorus819 mg
Zinc3.7 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D11 mcg
Vitamin C0.2 mg
Vitamin A454 mcg
Vitamin E1.2 mg
Vitamin K4.9 mcg
Vitamin B60.1 mg
Vitamin B122.2 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.4 mg
Niacin (B3)0.2 mg
Folate1 mcg
Choline30 mg
Caffeine0 mg
Water66 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 266. The excerpt below is the record exactly as published.
Welsh rabbit Stewed lamb kidneys. Split six kidneys, remove the skin, and cut in thin slices. Have a pan ready with hot butter and fry on a quick fire for a few seconds. Take kidneys from pan, and add one soupspoonful of flour to the sauce and let simmer until brown. Add one cup of stock or hot water, salt and pepper, and reduce one-half. Return the kidneys to the sauce, but do not let them boil or they will become hard. Before serving add a little sherry wine or chopped parsley. Turkey hash on toast. Cut turkey in small dices, put in sauce pan, cover with two-thirds boiling cream and one-third cream sauce, season, boil for a few minutes, and serve on hot dry toast. Welsh rabbit. Cut one pound of American cheese in very small dices. Put in pan with a small pinch of Cayenne pepper, one spoonful of ale or beer, one teaspoonful of Worcestershire sauce
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