British/Irishlunchvegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Welsh Rarebit
From Dora's cook book, 1888
Serves 2
Presented as published in 1888. 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
337Calories
23 gProtein
18 gCarbs
25 gFat
Full nutrition (34 nutrients)
Calories337 kcal
Protein23 g
Carbohydrates18 g
Fiber3.3 g
Sugars0.4 g
Total Fat25 g
Saturated Fat10 g
Monounsaturated Fat4.9 g
Polyunsaturated Fat1.4 g
Omega-30.1 g
Cholesterol162 mg
Sodium6031 mg
Potassium324 mg
Calcium618 mg
Iron2.2 mg
Magnesium48 mg
Phosphorus463 mg
Zinc3.2 mg
Copper0.2 mg
Manganese1.7 mg
Vitamin D0.5 mcg
Vitamin C0.1 mg
Vitamin A182 mcg
Vitamin E0.7 mg
Vitamin K23 mcg
Vitamin B60.1 mg
Vitamin B121.1 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.4 mg
Niacin (B3)0.4 mg
Folate22 mcg
Choline84 mg
Caffeine0 mg
Water36 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Dora's cook book (1888) by Dora E. Fairfield, page 30. The excerpt below is the record exactly as published.
WELSH RAREBIT. Pare the crust from slices of stale bread, toast lightly, and spread with this mixture: One cup grated cheese, one tablespoon butter, one-half teaspoon of made mustard, a good pinch of pepper, one egg beaten light, one table- spoon fine bread crumbs, salt to taste
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