British/Irishlunchvegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Welsh Rare-Bit, No. 2
From Miss Parloa's new cook book and marketing guide, 1880
Serves 1
Presented as published in 1880. 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
892Calories
49 gProtein
19 gCarbs
72 gFat
Full nutrition (34 nutrients)
Calories892 kcal
Protein49 g
Carbohydrates19 g
Fiber6.9 g
Sugars3.3 g
Total Fat72 g
Saturated Fat39 g
Monounsaturated Fat16 g
Polyunsaturated Fat4.5 g
Omega-30.2 g
Cholesterol199 mg
Sodium1920 mg
Potassium660 mg
Calcium1444 mg
Iron2.3 mg
Magnesium93 mg
Phosphorus986 mg
Zinc7.9 mg
Copper0.2 mg
Manganese0.6 mg
Vitamin D0 mcg
Vitamin C19 mg
Vitamin A1148 mcg
Vitamin E9 mg
Vitamin K25 mcg
Vitamin B60.8 mg
Vitamin B122.1 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)1.1 mg
Niacin (B3)2.3 mg
Folate68 mcg
Choline13 mg
Caffeine0 mg
Water77 g
As published
This recipe was extracted from Miss Parloa's new cook book and marketing guide (1880) by Maria Parloa, page 178. The excerpt below is the record exactly as published.
Welsh Rare-Bit, No. 2. Grate one pint of cheese. Sprinkle on it half a teaspoon- ful of mustard, one-fourth of a teaspoonful of salt and a speck of cayenne. Heap this on slices of buttered toast
Cook this with the app: pantry check, scaling, and the assistant.