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Welsh Rabbit (in chafing-dish)
From Harper's cook book encyclopædia, 1902
Serves 3
Serve on toast or crackers.
Presented as published in 1902. 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
667Calories
37 gProtein
4 gCarbs
57 gFat
Full nutrition (34 nutrients)
Calories667 kcal
Protein37 g
Carbohydrates3.9 g
Fiber0 g
Sugars0.5 g
Total Fat57 g
Saturated Fat29 g
Monounsaturated Fat11 g
Polyunsaturated Fat1.8 g
Omega-30.2 g
Cholesterol162 mg
Sodium991 mg
Potassium150 mg
Calcium1074 mg
Iron0.3 mg
Magnesium47 mg
Phosphorus710 mg
Zinc5.6 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A478 mcg
Vitamin E1.5 mg
Vitamin K3.6 mcg
Vitamin B60.2 mg
Vitamin B121.6 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.7 mg
Niacin (B3)0.7 mg
Folate41 mcg
Choline5.4 mg
Caffeine0 mg
Water108 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Harper's cook book encyclopædia (1902), page 91. The excerpt below is the record exactly as published.
Welsh Rabbit (in chafing-dish). — Cut 1 lb. of fresh, soft American cheese in small pieces. Have ready one table-spoonful of butter, two- thirds of a cup of beer, the yolk of one egg, and the seasonings
Cook this with the app: pantry check, scaling, and the assistant.