British/Irishlunchvegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Welsh Rarebit
From The national course in home economics, 1917
Serves 3
Recipe attributed to Mrs. Mariojvt Randall.
Presented as published in 1917. 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
579Calories
28 gProtein
8 gCarbs
46 gFat
Full nutrition (34 nutrients)
Calories579 kcal
Protein28 g
Carbohydrates8.2 g
Fiber0.1 g
Sugars4 g
Total Fat46 g
Saturated Fat27 g
Monounsaturated Fat11 g
Polyunsaturated Fat1.7 g
Omega-30.2 g
Cholesterol148 mg
Sodium2706 mg
Potassium253 mg
Calcium1314 mg
Iron0.8 mg
Magnesium45 mg
Phosphorus833 mg
Zinc3.7 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D11 mcg
Vitamin C0 mg
Vitamin A454 mcg
Vitamin E1.2 mg
Vitamin K4.9 mcg
Vitamin B60.1 mg
Vitamin B122.2 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.4 mg
Niacin (B3)0.6 mg
Folate7.9 mcg
Choline34 mg
Caffeine0 mg
Water95 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 137. The excerpt below is the record exactly as published.
WELSH RAREBIT. Take one pound of finely-shaved, good American cheese, one-third of a bottle of beer; put beer into chafing dish and when good and hot add cheese, one-fourth of a teaspoonful of salt, one-half teaspoonful of Cole- man's dry mustard, a good dash of red pepper
Cook this with the app: pantry check, scaling, and the assistant.