British/Irish

Welsh Rarebit

Name: Welsh Rarebit
Cuisine: British/Irish
Ingredients: Put a tablespoon butter in the chafing-dish; add pound and one-half fresh cheese; teaspoon dry mustard; little cayenne; Keep adding beer, about half pint in all.

From Fish, Flesh and Fowl: A Cook Book of Valuable Recipes, All of which Have ..., 1894

Presented as published in 1894. 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

2182Calories

132 gProtein

22 gCarbs

171 gFat

Full nutrition (33 nutrients)

Calories2182 kcal

Protein132 g

Carbohydrates22 g

Fiber0.4 g

Sugars0.2 g

Total Fat171 g

Saturated Fat95 g

Monounsaturated Fat34 g

Polyunsaturated Fat0.3 g

Cholesterol549 mg

Sodium4271 mg

Potassium1031 mg

Calcium4125 mg

Iron0.4 mg

Magnesium228 mg

Phosphorus2758 mg

Zinc20 mg

Copper0 mg

Manganese0.1 mg

Vitamin D0 mcg

Vitamin C0.2 mg

Vitamin A0.1 mcg

Vitamin E0.2 mg

Vitamin K0.2 mcg

Vitamin B60.2 mg

Vitamin B120 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.2 mg

Niacin (B3)2.8 mg

Folate48 mcg

Choline28 mg

Caffeine0 mg

Water570 g

As published

This recipe was extracted from Fish, Flesh and Fowl: A Cook Book of Valuable Recipes, All of which Have ... (1894) by Ladies of State Street Parish, page 35. The excerpt below is the record exactly as published.

Welsh Rarebit. Put a tablespoon butter in the chafing-dish; when nearly melted, add pound and one- half fresh cheese, cut small as dice, teaspoon dry mus- tard, little cayenne, stir all the time, add small amount of beer to prevent burning. Keep adding beer, about half pint in all.

Cook this with the app: pantry check, scaling, and the assistant.