British/Irishgluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Welsh Rabbit
From A guide to modern cookery, 1909
Serves 1
The pieces may be cut up if required.
Presented as published in 1909. 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
9Calories
0 gProtein
0 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories8.9 kcal
Protein0.1 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium0.6 mg
Potassium9.5 mg
Calcium1.2 mg
Iron0 mg
Magnesium1.8 mg
Phosphorus4.9 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate2.8 mcg
Choline1.5 mg
Caffeine0 mg
Water14 g
As published
This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 392. The excerpt below is the record exactly as published.
WELSH RABBIT This may be prepared in two ways, but always on square or rectangular pieces of buttered toast, one-third inch thick. 1. The simplest way is to cover the pieces of toast with a thick layer of grated Gloucester or Chester cheese, to sprinkle them with cayenne, and then to place them in the oven for the cheese to melt and thereby glaze their surfaces. 2. The original method consists in melting the dice or slices of cheese in a few tablespoonfuls of pale ale and a little English mustard
Cook this with the app: pantry check, scaling, and the assistant.