British/Irish
Welsh Rabbit
From The Stag Cook Book: Written for Men by Men, 1922
Serve immediately; conversation should be avoided until the dish is finished.
Presented as published in 1922. 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
63Calories
1 gProtein
15 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories63 kcal
Protein1.3 g
Carbohydrates15 g
Fiber2.6 g
Sugars7.5 g
Total Fat1 g
Saturated Fat0.2 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.6 g
Omega-30 g
Cholesterol0 mg
Sodium600 mg
Potassium465 mg
Calcium54 mg
Iron3.2 mg
Magnesium20 mg
Phosphorus48 mg
Zinc0.4 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C8.2 mg
Vitamin A173 mcg
Vitamin E2.3 mg
Vitamin K6.3 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1.2 mg
Folate8.7 mcg
Choline6.5 mg
Caffeine0 mg
Water42 g
As published
This recipe was extracted from The Stag Cook Book: Written for Men by Men (1922) by Carroll Mac Sheridan, page 41. The excerpt below is the record exactly as published.
a half teaspoonful of strong red pepper and then a tablespoonf ul of paprika, — paprika being merely a flavor and not a condiment. Keep the beer hot ; then drop two tablespoons of Worcestershire [176] WRITTEN FOR MEN BY MEN sauce, a tablespoon of catsup and a half teaspoon of mus- tard. When this mixture boils, put in the cheese and stir in one direction until the mixture assumes the con- sistency of cream. Use the thick plates sold in the department stores espe- cially for Welsh Rabbit. Have them heated so that the cheese will sizzle when it touches them. Have ready a sufficient number of pieces of toasted bread
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Cook this with the app: pantry check, scaling, and the assistant.