British/Irishlunch
Welsh Rarebit
From Principles of cooking, 1914
Presented as published in 1914. 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
2072Calories
107 gProtein
14 gCarbs
181 gFat
Full nutrition (34 nutrients)
Calories2072 kcal
Protein107 g
Carbohydrates14 g
Fiber0.2 g
Sugars1.6 g
Total Fat181 g
Saturated Fat100 g
Monounsaturated Fat39 g
Polyunsaturated Fat5.4 g
Omega-30.6 g
Cholesterol529 mg
Sodium5373 mg
Potassium420 mg
Calcium3251 mg
Iron0.8 mg
Magnesium128 mg
Phosphorus2120 mg
Zinc17 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A1434 mcg
Vitamin E3.4 mg
Vitamin K12 mcg
Vitamin B60.3 mg
Vitamin B124.8 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)2 mg
Niacin (B3)0.3 mg
Folate96 mcg
Choline0 mg
Caffeine0 mg
Water208 g
As published
This recipe was extracted from Principles of cooking (1914) by Emma Conley, page 59. The excerpt below is the record exactly as published.
Welsh Rarebit. — Mix together one pound of cheese cut. in small pieces or chopped, one teaspoon butter, one tea- spoon salt and speck of paprika, one teaspoon mustard mixed with one teaspoon of cream, and heat slowly. When the cheese is nearly melted, add one beaten egg. Stir well, MILK AND ITS PRODUCTS | 153 and when all the cheese is melted, add one fourth cup of cream
Cook this with the app: pantry check, scaling, and the assistant.