British/Irishlunchvegetarianpescatariannut-freeegg-freesoy-freefish-freeshellfish-free
Welsh Rarebit
From The table, 1889
Serves 6
Presented as published in 1889. 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
362Calories
16 gProtein
18 gCarbs
24 gFat
Full nutrition (34 nutrients)
Calories362 kcal
Protein16 g
Carbohydrates18 g
Fiber0.7 g
Sugars3.5 g
Total Fat24 g
Saturated Fat14 g
Monounsaturated Fat5.7 g
Polyunsaturated Fat1.3 g
Omega-30.1 g
Cholesterol74 mg
Sodium1390 mg
Potassium162 mg
Calcium686 mg
Iron1.2 mg
Magnesium28 mg
Phosphorus441 mg
Zinc2 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D5.7 mcg
Vitamin C3 mg
Vitamin A227 mcg
Vitamin E0.7 mg
Vitamin K3.3 mcg
Vitamin B60.1 mg
Vitamin B121.1 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)1.3 mg
Folate31 mcg
Choline21 mg
Caffeine0 mg
Water58 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The table (1889) by Alexander Filippini, page 132. The excerpt below is the record exactly as published.
Welsh Rarebit. — Take one pound of American cheese ; cut up in small pieces. Place them in a sautoire, adding half a glassful of good ale. Season with half a saltspoonful of red pepper. Stir it continually with a wooden spoon until the mass is well melted, which will take about ten minutes. Have six nice, fresh, large pieces of toast
Cook this with the app: pantry check, scaling, and the assistant.