British/Irishlunchvegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Welsh Rarebit
From Mrs. Lincoln's Boston cook book, 1884
Serves 2
Presented as published in 1884. 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
588Calories
35 gProtein
47 gCarbs
40 gFat
Full nutrition (34 nutrients)
Calories588 kcal
Protein35 g
Carbohydrates47 g
Fiber1.7 g
Sugars7 g
Total Fat40 g
Saturated Fat13 g
Monounsaturated Fat7.5 g
Polyunsaturated Fat3.5 g
Omega-30.1 g
Cholesterol371 mg
Sodium2101 mg
Potassium393 mg
Calcium729 mg
Iron3.8 mg
Magnesium54 mg
Phosphorus664 mg
Zinc4.3 mg
Copper0.2 mg
Manganese0.3 mg
Vitamin D2.1 mcg
Vitamin C0 mg
Vitamin A278 mcg
Vitamin E1.3 mg
Vitamin K3.3 mcg
Vitamin B60.3 mg
Vitamin B121.8 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.9 mg
Niacin (B3)2.8 mg
Folate108 mcg
Choline250 mg
Caffeine0 mg
Water146 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Mrs. Lincoln's Boston cook book (1884) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 167. The excerpt below is the record exactly as published.
two tahlespoonfuls of butter in a saucepan; add one heaping tablespoonfid of flour ; when Welsh Rarebit. pound rich cream cheese. cup cream or milk. 1 teaspoonful mustard. 3^ teaspoonful salt. A few grains of cayenne. 1 egg. 1 teaspoonful butter. 4 slices toast. The Boston Cook Book. 283 smooth, add half a cup of milk^ half a teaspoonful of salt^ and 2ifew grains of cayenne. Cook two minutes. Add the yolks of three eggs^ well beaten, and oiie cup of grated cheese.
Cook this with the app: pantry check, scaling, and the assistant.