British/Irishlunchpescatariangluten-freenut-freeegg-freesoy-freeshellfish-free
Welsh Rarebit
From The home cook book, 1905
Serves 3
Beer can be used instead of milk.
Presented as published in 1905. 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
649Calories
37 gProtein
7 gCarbs
57 gFat
Full nutrition (34 nutrients)
Calories649 kcal
Protein37 g
Carbohydrates6.8 g
Fiber0.1 g
Sugars3 g
Total Fat57 g
Saturated Fat30 g
Monounsaturated Fat12 g
Polyunsaturated Fat1.9 g
Omega-30.2 g
Cholesterol167 mg
Sodium1073 mg
Potassium228 mg
Calcium1127 mg
Iron0.6 mg
Magnesium48 mg
Phosphorus742 mg
Zinc5.8 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0.4 mcg
Vitamin C0.9 mg
Vitamin A495 mcg
Vitamin E1.2 mg
Vitamin K3.9 mcg
Vitamin B60.1 mg
Vitamin B121.8 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.7 mg
Niacin (B3)0.2 mg
Folate33 mcg
Choline8.1 mg
Caffeine0 mg
Water96 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The home cook book (1905) by Christine Frederick, page 118. The excerpt below is the record exactly as published.
WELSH RAREBIT Into a saucepan or chafing dish put one tablespoon of butter, half a teaspoon of dry mustard, quarter of a teaspoon of cayenne, and a tablespoon of Worcestershire sauce. Melt and stir, and then add a small cup (one gill) of milk. When well blended, stir in a pound of soft American cheese
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