British/Irish
Welsh Rabbit
From Food study, 1917
Alternatively, make a medium white sauce and stir in grated cheese while hot, seasoning with salt and pepper.
Presented as published in 1917. 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
359Calories
15 gProtein
42 gCarbs
16 gFat
Full nutrition (34 nutrients)
Calories359 kcal
Protein15 g
Carbohydrates42 g
Fiber2.3 g
Sugars3.7 g
Total Fat16 g
Saturated Fat6.8 g
Monounsaturated Fat3.7 g
Polyunsaturated Fat1.6 g
Omega-30.1 g
Cholesterol61 mg
Sodium1769 mg
Potassium150 mg
Calcium306 mg
Iron2.7 mg
Magnesium29 mg
Phosphorus235 mg
Zinc1.7 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin D0.3 mcg
Vitamin C0 mg
Vitamin A126 mcg
Vitamin E0.4 mg
Vitamin K2.2 mcg
Vitamin B60.1 mg
Vitamin B120.4 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.5 mg
Niacin (B3)3.7 mg
Folate90 mcg
Choline50 mg
Caffeine0 mg
Water55 g
As published
This recipe was extracted from Food study (1917) by Mabel Thacher Wellman, page 136. The excerpt below is the record exactly as published.
WELSH RABBIT. 1 oz. cheese Cayenne or paprika £ tsp. butter \ egg, beaten slightly | tsp. mustard 1 tbsp. milk \ tsp. salt 1 slice toast
Cook this with the app: pantry check, scaling, and the assistant.