British/Irishlunchvegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Welsh Rarebit
From Royal Victoria cook book, 1900
Serves 4
Miss ANNA DEANE
Presented as published in 1900. 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
497Calories
27 gProtein
3 gCarbs
41 gFat
Full nutrition (34 nutrients)
Calories497 kcal
Protein27 g
Carbohydrates2.9 g
Fiber0 g
Sugars0.4 g
Total Fat41 g
Saturated Fat22 g
Monounsaturated Fat8.4 g
Polyunsaturated Fat1.3 g
Omega-30.1 g
Cholesterol121 mg
Sodium1328 mg
Potassium125 mg
Calcium807 mg
Iron0.2 mg
Magnesium38 mg
Phosphorus539 mg
Zinc4.2 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A358 mcg
Vitamin E0.9 mg
Vitamin K2.7 mcg
Vitamin B60.1 mg
Vitamin B121.2 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.6 mg
Niacin (B3)0.7 mg
Folate35 mcg
Choline6 mg
Caffeine0 mg
Water96 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Royal Victoria cook book (1900) by Ont.). Woman's Auxiliary Royal Victoria Hospital (Barrie, page 41. The excerpt below is the record exactly as published.
WELSH RAREBIT.—One pound cheese, grated, 1 large tablespoon butter, + teaspoon salt, 1 cup of ale or beer, pinch of cayenne pepper
Cook this with the app: pantry check, scaling, and the assistant.