Welsh Rabbit

Name: Welsh Rabbit
Ingredients: one ounce of butter; one-half pound of rich cheese; two egg yolks; one-half teaspoon of salt; one saltspoon of paprika; one-half cup of milk

From The home science cook book, 1902

If the cheese seems dry, mix a portion of the milk with it at the beginning.

Presented as published in 1902. 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

1112Calories

62 gProtein

12 gCarbs

114 gFat

Full nutrition (34 nutrients)

Calories1112 kcal

Protein62 g

Carbohydrates12 g

Fiber0 g

Sugars6.6 g

Total Fat114 g

Saturated Fat46 g

Monounsaturated Fat18 g

Polyunsaturated Fat2.8 g

Omega-30.3 g

Cholesterol308 mg

Sodium2699 mg

Potassium363 mg

Calcium1758 mg

Iron0.4 mg

Magnesium76 mg

Phosphorus1167 mg

Zinc8.9 mg

Copper0.1 mg

Manganese0.1 mg

Vitamin D1.2 mcg

Vitamin C0 mg

Vitamin A756 mcg

Vitamin E3.7 mg

Vitamin K5.4 mcg

Vitamin B60.2 mg

Vitamin B123.1 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)1.3 mg

Niacin (B3)0.2 mg

Folate48 mcg

Choline22 mg

Caffeine0 mg

Water213 g

As published

This recipe was extracted from The home science cook book (1902) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 93. The excerpt below is the record exactly as published.

Welsh Rabbit. In the upper part of a double boiler melt one ounce of butter, then put in one-half pound of rich cheese cut fine. Beat two egg yolks, add one-half teaspoon of salt, one saltspoon of paprika, and one-half cup of milk

Cook this with the app: pantry check, scaling, and the assistant.