Welsh Rabbit
From Principles of food preparation, 1914
For a variation, add 1/8 teaspoon of bicarbonate of soda or potash with the seasoning.
Presented as published in 1914. 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
602Calories
43 gProtein
17 gCarbs
43 gFat
Full nutrition (34 nutrients)
Calories602 kcal
Protein43 g
Carbohydrates17 g
Fiber0 g
Sugars1.7 g
Total Fat43 g
Saturated Fat21 g
Monounsaturated Fat9.8 g
Polyunsaturated Fat2.4 g
Omega-30.1 g
Cholesterol306 mg
Sodium2211 mg
Potassium339 mg
Calcium1141 mg
Iron1.4 mg
Magnesium52 mg
Phosphorus902 mg
Zinc6 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D1.3 mcg
Vitamin C0 mg
Vitamin A367 mcg
Vitamin E1.2 mg
Vitamin K2.2 mcg
Vitamin B60.2 mg
Vitamin B122.3 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.7 mg
Niacin (B3)0.2 mg
Folate31 mcg
Choline170 mg
Caffeine0 mg
Water93 g
As published
This recipe was extracted from Principles of food preparation (1914) by Mary Davoren Molony Chambers, page 47. The excerpt below is the record exactly as published.
Welsh Rabbit Ingredients. Cheese, sliced or grated; milk, seasoning of salt and pepper, mustard, paprika, onion juice, etc. Egg and butter are sometimes used. Proportions. One-eighth as much milk as grated cheese, or one-fourth as much milk may be used if egg is added. Not more than one teaspoon of butter to a cup of cheese
Cook this with the app: pantry check, scaling, and the assistant.