British/Irishlunch
Welsh Rarebit
From Physical culture cook book, 1901
Presented as published in 1901. 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
1925Calories
110 gProtein
17 gCarbs
169 gFat
Full nutrition (34 nutrients)
Calories1925 kcal
Protein110 g
Carbohydrates17 g
Fiber0.1 g
Sugars7.4 g
Total Fat169 g
Saturated Fat89 g
Monounsaturated Fat35 g
Polyunsaturated Fat5.5 g
Omega-30.5 g
Cholesterol500 mg
Sodium3612 mg
Potassium537 mg
Calcium3360 mg
Iron0.8 mg
Magnesium137 mg
Phosphorus2205 mg
Zinc17 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D1.2 mcg
Vitamin C0 mg
Vitamin A1472 mcg
Vitamin E3.5 mg
Vitamin K11 mcg
Vitamin B60.4 mg
Vitamin B125.5 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)2.2 mg
Niacin (B3)0.4 mg
Folate95 mcg
Choline22 mg
Caffeine0 mg
Water277 g
As published
This recipe was extracted from Physical culture cook book (1901) by Richardson, Mary Mrs., page 38. The excerpt below is the record exactly as published.
Welsh Rarebit. — Put one tablespoonftil butter in the blazer of a chafing dish, and when hot add one pound cheese grated or shaved thin ; when melted add one-half cup of milk, one-quarter teaspoonful each of salt and mus- THE PHYSICAL CULTURE COOK BOOK. 121 tard, and a pinch of soda. Stir and serve on toast. BREAKFAST DISHES. 18. Fish Cakes (No. i). — Use twice as much potatoes as codfish. Shred the fish, remov- ing all bones, etc., and pare the potatoes; put fish and potatoes in a pot, cover with water and boil until potatoes are soft. Drain off the water and mash, adding a lump of butter and one egg. Beat, form into cakes and fry. 19. Fish Cakes (No. 2). — To one large cupful of shredded fish allow six medium pared raw potatoes cut into slices; cover with boiling water and boil until potatoes are tender; drain; whip in one egg, one tablespoonful butter
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