British/Irishlunchvegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Welsh Rarebit
From The Worcester domestic science school's one year course laboratory cook book, 1914
Serves 2
Serve at once.
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
796Calories
40 gProtein
70 gCarbs
46 gFat
Full nutrition (34 nutrients)
Calories796 kcal
Protein40 g
Carbohydrates70 g
Fiber13 g
Sugars2.5 g
Total Fat46 g
Saturated Fat23 g
Monounsaturated Fat9.9 g
Polyunsaturated Fat3.8 g
Omega-30.1 g
Cholesterol212 mg
Sodium1373 mg
Potassium662 mg
Calcium878 mg
Iron3.7 mg
Magnesium151 mg
Phosphorus889 mg
Zinc7 mg
Copper0.4 mg
Manganese2.2 mg
Vitamin D0.5 mcg
Vitamin C9.6 mg
Vitamin A658 mcg
Vitamin E4.8 mg
Vitamin K14 mcg
Vitamin B60.6 mg
Vitamin B121.4 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.8 mg
Niacin (B3)6 mg
Folate83 mcg
Choline97 mg
Caffeine0 mg
Water67 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Worcester domestic science school's one year course laboratory cook book (1914) by Worcester domestic science school, Worcester, Mass., page 73. The excerpt below is the record exactly as published.
WELSH RAREBIT. 1 cup hot milk 6 Shredded Wheat Biscuits y± lb. cheese, grated 1 tsp. entire wheat flour x/2 tsp. salt 1 egg, well beaten 14 tsp. mustard 1 tsp. butter Dash cayenne
Cook this with the app: pantry check, scaling, and the assistant.