British/Irishlunchvegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Welsh Rarebit
From The Toronto Cook Book, 1915
Serves 1
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
425Calories
23 gProtein
13 gCarbs
35 gFat
Full nutrition (34 nutrients)
Calories425 kcal
Protein23 g
Carbohydrates13 g
Fiber0 g
Sugars9 g
Total Fat35 g
Saturated Fat18 g
Monounsaturated Fat6.8 g
Polyunsaturated Fat1.1 g
Omega-30.1 g
Cholesterol107 mg
Sodium558 mg
Potassium332 mg
Calcium752 mg
Iron0.1 mg
Magnesium42 mg
Phosphorus527 mg
Zinc3.5 mg
Copper0 mg
Manganese0 mg
Vitamin D1.8 mcg
Vitamin C0 mg
Vitamin A294 mcg
Vitamin E0.7 mg
Vitamin K1.8 mcg
Vitamin B60.2 mg
Vitamin B121.8 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.6 mg
Niacin (B3)0.2 mg
Folate16 mcg
Choline33 mg
Caffeine0 mg
Water189 g
As published
This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 28. The excerpt below is the record exactly as published.
Welsh Rarebit Take three-quarters cup cheese, one egg, three-quarters cup milk, dessertspoon cornstarch, one teaspoon butter, pinch of pepper
Cook this with the app: pantry check, scaling, and the assistant.