British/Irishlunchnut-freesoy-freeshellfish-free
Welsh Rabbit (with ale or beer)
From Harper's cook book encyclopædia, 1902
Serves 2
Ensure plates are very hot when serving.
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
74Calories
2 gProtein
12 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories74 kcal
Protein2.4 g
Carbohydrates12 g
Fiber0.6 g
Sugars0.4 g
Total Fat1.5 g
Saturated Fat0.4 g
Monounsaturated Fat0.6 g
Polyunsaturated Fat0.3 g
Cholesterol13 mg
Sodium95 mg
Potassium31 mg
Calcium24 mg
Iron0.8 mg
Magnesium5.1 mg
Phosphorus28 mg
Zinc0.2 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0.1 mcg
Vitamin C0 mg
Vitamin A16 mcg
Vitamin E0.1 mg
Vitamin K0.2 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.2 mg
Folate27 mcg
Choline21 mg
Caffeine0 mg
Water12 g
Estimated from matched ingredients across 2 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.
out one - quarter of an inch of beer or ale. Salt plentifully, bring it to a boil. The cheese having been prepared by grating or cutting, should then be put into the boiling beer, seasoned with butter, pepper, dry English mustard, and perhaps Worcestershire sauce (according to taste). The cheese should be stirred slowly and any lumps smoothed out. The rabbit is cooked when the heat has made the cheese into a thick paste. Just before the cheese has arrived at the proper consistency, an egg that has been beaten only so much that the yolk and the white will go together, should be poured slowly in while it is being stirred. The rabbit should be served on toast and it is important that the plates should be very hot. Welsh Rabbit (without ale or beer
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