British/Irishlunchvegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Welsh Rarebit
From How we cook in Tennessee .., 1906
Serves 3
Recipe by Miss Katherine Bray.
Presented as published in 1906. 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
671Calories
38 gProtein
5 gCarbs
53 gFat
Full nutrition (34 nutrients)
Calories671 kcal
Protein38 g
Carbohydrates4.6 g
Fiber0.1 g
Sugars0.8 g
Total Fat53 g
Saturated Fat30 g
Monounsaturated Fat12 g
Polyunsaturated Fat2.2 g
Omega-30.2 g
Cholesterol213 mg
Sodium1039 mg
Potassium188 mg
Calcium1086 mg
Iron0.7 mg
Magnesium51 mg
Phosphorus748 mg
Zinc5.8 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0.3 mcg
Vitamin C0.3 mg
Vitamin A505 mcg
Vitamin E1.4 mg
Vitamin K3.8 mcg
Vitamin B60.2 mg
Vitamin B121.8 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.8 mg
Niacin (B3)0.6 mg
Folate49 mcg
Choline54 mg
Caffeine0 mg
Water107 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from How we cook in Tennessee .. (1906) by Jackson (Tenn.). First Baptist Church. The Silver Thimble Society., page 41. The excerpt below is the record exactly as published.
Welsh Rarebit. — One pound of cheese, half glass of ale, yolk of an egg, one teaspoonful of dry mustard, one teaspoonful of Worcester sauce, a dash of pepper and a few drops of Tabasco sauce
Cook this with the app: pantry check, scaling, and the assistant.