Welsh Rabbit
From Foods, their selection and preparation, 1935
Basic proportions are approximately four times as much cheese, by measure, as liquid.
Presented as published in 1935. 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
549Calories
38 gProtein
18 gCarbs
36 gFat
Full nutrition (31 nutrients)
Calories549 kcal
Protein38 g
Carbohydrates18 g
Sugars3 g
Total Fat36 g
Saturated Fat20 g
Monounsaturated Fat8.2 g
Polyunsaturated Fat1.5 g
Omega-30.1 g
Cholesterol113 mg
Sodium2151 mg
Potassium315 mg
Calcium1150 mg
Iron0.5 mg
Magnesium50 mg
Phosphorus833 mg
Zinc5.5 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0.6 mcg
Vitamin A297 mcg
Vitamin E0.7 mg
Vitamin K2.1 mcg
Vitamin B60.1 mg
Vitamin B122 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.5 mg
Niacin (B3)0.2 mg
Folate7.3 mcg
Choline28 mg
Water81 g
As published
This recipe was extracted from Foods, their selection and preparation (1935) by Louise Stanley, page 123. The excerpt below is the record exactly as published.
Welsh rabbits, and (3) cheese omelets and souffles. Macaroni and cheese. If grated cheese is added to the macaroni (or spaghetti) immedi¬ ately before serving, any danger of over¬ cooking the cheese is avoided. Or the cheese and macaroni or spaghetti may be served in separate dishes and combined at the time of serving, in the proportions that suit the individual taste. Another way of preparing macaroni and cheese is to melt the cheese in a medium cream sauce (p. 63), using equal measures of cream sauce and shredded or chopped cheese. From half as much to equal meas- Macaroni and Cheese • Macaroni baked with cheese makes a good main dish f ' ures of sauce and cooked macaroni are used. Alternate layers of the macaroni and sauce are arranged in a baking dish and this com¬ bination is heated through and browned on top in a moderate oven. Welsh rabbit. Welsh rabbit is made by thickening a liquid with the cheese. The liquid is usually milk, evaporated milk, or cream, although beer is sometimes used for special flavor. The thickening may be done with the cheese alone, or with flour or egg, or a combination of flour and egg, by using a cream sauce, a custard, or a combination custard base. When cheese is the only thickening, basic proportions are approximately four times as much cheese, by measure, as liquid. Place 1 cup grated cheese
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