British/Irishlunchvegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Welsh Rarebit
From The bride's cook book, 1915
Serves 2
Presented as published in 1915. 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
493Calories
27 gProtein
9 gCarbs
44 gFat
Full nutrition (34 nutrients)
Calories493 kcal
Protein27 g
Carbohydrates9.4 g
Fiber0.1 g
Sugars2 g
Total Fat44 g
Saturated Fat22 g
Monounsaturated Fat11 g
Polyunsaturated Fat1.1 g
Omega-30.1 g
Cholesterol132 mg
Sodium1344 mg
Potassium134 mg
Calcium844 mg
Iron0.2 mg
Magnesium35 mg
Phosphorus549 mg
Zinc4.3 mg
Copper0 mg
Manganese0 mg
Vitamin D1 mcg
Vitamin C0 mg
Vitamin A392 mcg
Vitamin E0.8 mg
Vitamin K2.7 mcg
Vitamin B60.1 mg
Vitamin B121.4 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.5 mg
Niacin (B3)0.1 mg
Folate31 mcg
Choline24 mg
Caffeine0 mg
Water71 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The bride's cook book (1915) by Edgar William Briggs, page 76. The excerpt below is the record exactly as published.
WELSH RAREBIT 1 Tablespoon Butter 1 Tablespoon Cornstarch 1/4 Cup Milk i/a Pound Mild Cheese Va Teaspoon Salt '/( Teaspoon Mustard Cayenne Melt the butter and add the cornstarch. Then add the milk gradually. Cook 2 minutes, stirring constantly. Add the cheese and stir till melted. Serve on crackers or toast. BARLEY AND CHEESE SOUFFLE Contributed by Albers Bros. Milling Company. Vz Cup Pearl Barley 2-3 Cup Grated Cheese 3 Eggs (well beaten) 1 Teaspoon Salt
Cook this with the app: pantry check, scaling, and the assistant.