British/Irishlunchvegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Welsh Rarebit
From The standard book of recipes and housewife's guide, comprising as complete cook book, 1901
Serves 2
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
618Calories
37 gProtein
15 gCarbs
47 gFat
Full nutrition (34 nutrients)
Calories618 kcal
Protein37 g
Carbohydrates15 g
Fiber0 g
Sugars0.2 g
Total Fat47 g
Saturated Fat25 g
Monounsaturated Fat10 g
Polyunsaturated Fat1.8 g
Omega-30.1 g
Cholesterol228 mg
Sodium2026 mg
Potassium273 mg
Calcium1035 mg
Iron0.9 mg
Magnesium44 mg
Phosphorus786 mg
Zinc5.3 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0.5 mcg
Vitamin C0 mg
Vitamin A299 mcg
Vitamin E0.8 mg
Vitamin K2.7 mcg
Vitamin B60.1 mg
Vitamin B121.8 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.5 mg
Niacin (B3)0.1 mg
Folate19 mcg
Choline89 mg
Caffeine0 mg
Water63 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The standard book of recipes and housewife's guide, comprising as complete cook book (1901) by Johnson, Alice A.,, page 41. The excerpt below is the record exactly as published.
Welsh Rarebit. — Take half pound grated cheese and quarter cupful milk or cream, put into a double-boiler, and stir until the cheese is melted. Beat one esfo-, and add mustard, salt, and cayenne pepper ; then pour the milk and cheese over the mix- ture. Add a teaspoonful of butter
Cook this with the app: pantry check, scaling, and the assistant.