Welsh Rabbit, No. 2

Name: Welsh Rabbit, No. 2
Ingredients: Half pound cheese, grated; Two eggs; One gill ale or beer; One tablespoonful butter; One teaspoonful Worcestershire sauce; One teaspoonful lemon-juice; One teaspoonful celery salt; Saltspoonful mustard; Pinch of cayenne

From The chafing-dish supper, 1894

This is a very delicious 'rabbit.'

Presented as published in 1894. 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

1025Calories

55 gProtein

10 gCarbs

90 gFat

Full nutrition (34 nutrients)

Calories1025 kcal

Protein55 g

Carbohydrates9.7 g

Fiber0.7 g

Sugars1.4 g

Total Fat90 g

Saturated Fat44 g

Monounsaturated Fat18 g

Polyunsaturated Fat2.9 g

Omega-30.3 g

Cholesterol258 mg

Sodium1568 mg

Potassium385 mg

Calcium1728 mg

Iron3.4 mg

Magnesium103 mg

Phosphorus1117 mg

Zinc8.8 mg

Copper0.2 mg

Manganese0.5 mg

Vitamin D0 mcg

Vitamin C3.7 mg

Vitamin A717 mcg

Vitamin E1.8 mg

Vitamin K5.5 mcg

Vitamin B60.3 mg

Vitamin B122.4 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)1.1 mg

Niacin (B3)1.7 mg

Folate72 mcg

Choline14 mg

Caffeine0 mg

Water206 g

As published

This recipe was extracted from The chafing-dish supper (1894) by Christine Terhune Herrick, page 17. The excerpt below is the record exactly as published.

WELSH RABBIT, NO. 2. Half pound cheese, grated. The soft American dairy cheese should be used. Two eggs. One gill ale or beer. (Bass's white label ale is best.) One tablespoonful butter. One teaspoonful Worcestershire sauce. One teaspoonful lemon-juice. One teaspoonful celery salt. Saltspoonful mustard. Pinch of cayenne

Cook this with the app: pantry check, scaling, and the assistant.