British/Irishlunchnut-freeegg-freesoy-freefish-freeshellfish-free
Welsh Rabbit
From Recipes for the million, 1891
Serves 1
Presented as published in 1891. 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
212Calories
10 gProtein
16 gCarbs
11 gFat
Full nutrition (34 nutrients)
Calories212 kcal
Protein10 g
Carbohydrates16 g
Fiber0.7 g
Sugars1.7 g
Total Fat11 g
Saturated Fat6 g
Monounsaturated Fat2.4 g
Polyunsaturated Fat0.9 g
Omega-30.1 g
Cholesterol30 mg
Sodium340 mg
Potassium68 mg
Calcium277 mg
Iron1.1 mg
Magnesium18 mg
Phosphorus176 mg
Zinc1.4 mg
Copper0 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A95 mcg
Vitamin E0.2 mg
Vitamin K0.7 mcg
Vitamin B60.1 mg
Vitamin B120.3 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1.6 mg
Folate9.1 mcg
Choline1.5 mg
Caffeine0 mg
Water36 g
As published
This recipe was extracted from Recipes for the million (1891), page 226. The excerpt below is the record exactly as published.
WELSH RABBIT. — Toast a slice of bread, then put into a small frying-pan a good slice of cheese and a tablespoonful of old ale
Cook this with the app: pantry check, scaling, and the assistant.