Welsh Rabbit
From Food study, 1917
A classic cheese dish.
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
116Calories
7 gProtein
1 gCarbs
10 gFat
Full nutrition (29 nutrients)
Calories116 kcal
Protein6.6 g
Carbohydrates0.7 g
Sugars0.1 g
Total Fat9.6 g
Saturated Fat5.4 g
Monounsaturated Fat2.1 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol28 mg
Sodium185 mg
Potassium22 mg
Calcium200 mg
Iron0 mg
Magnesium7.6 mg
Phosphorus130 mg
Zinc1 mg
Copper0 mg
Manganese0 mg
Vitamin A90 mcg
Vitamin E0.2 mg
Vitamin K0.7 mcg
Vitamin B60 mg
Vitamin B120.3 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0 mg
Folate6 mcg
Water10 g
As published
This recipe was extracted from Food study (1917) by Mabel Thacher Wellman, page 135. The excerpt below is the record exactly as published.
WELSH RABBIT A. Class Experiments. EFFECT OF EXTREME HEAT ON CHEESE. 1. Heat a small piece of cheese for some time in a hot frying pan. Allow it to cool, and examine. What two constituents do you find present? What is the effect of extreme heat on protein ? on fat ? 2. Heat another small piece of cheese in a double boiler (or over water). After the cheese is melted, cool it, and compare with (1). What precautions must be taken in cooking cheese ? B. PREPARE CHEESE PUDDING — a luncheon dish. \ c. milk j c. bread crumbs | egg, beaten slightly 3 tbsp. grated cheese Salt and pepper Bake in a buttered dish, until firm. C. PREPARE WELSH RABBIT. 1 oz. cheese Cayenne or paprika
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Cook this with the app: pantry check, scaling, and the assistant.