British/Irishlunchgluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Welsh Rabbit
From The new home cook book, 1896
Serves 4
Presented as published in 1896. 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
510Calories
28 gProtein
4 gCarbs
39 gFat
Full nutrition (34 nutrients)
Calories510 kcal
Protein28 g
Carbohydrates3.6 g
Fiber0.3 g
Sugars0.5 g
Total Fat39 g
Saturated Fat23 g
Monounsaturated Fat16 g
Polyunsaturated Fat2.5 g
Omega-30.2 g
Cholesterol113 mg
Sodium1328 mg
Potassium142 mg
Calcium813 mg
Iron0.4 mg
Magnesium46 mg
Phosphorus558 mg
Zinc4.3 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0.2 mg
Vitamin A358 mcg
Vitamin E1 mg
Vitamin K2.8 mcg
Vitamin B60.1 mg
Vitamin B121.2 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.6 mg
Niacin (B3)0.8 mg
Folate39 mcg
Choline9 mg
Caffeine0 mg
Water97 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The new home cook book (1896), page 67. The excerpt below is the record exactly as published.
WELSH EABBIT. Mrs. Anna Marble. One pound of cheese, melt ; mix three tablespoons of olive oil, one tablespoon dry mustard, one teaspoon salt; pepper to taste. Put these in cheese when melted ; add one-half pint ale
Cook this with the app: pantry check, scaling, and the assistant.