British/Irishlunchvegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free

Welsh Rarebit

Name: Welsh Rarebit
Yield: 2 servings
Cuisine: British/Irish
Ingredients: 2 cups grated cheese; 1/2 cup milk; Yolks of 2 eggs; Salt and red pepper; Salt and red pepper; 4 slices buttered toast

From The Institute cook book, 1913

Serves 2

Presented as published in 1913. 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

620Calories

44 gProtein

18 gCarbs

41 gFat

Full nutrition (34 nutrients)

Calories620 kcal

Protein44 g

Carbohydrates18 g

Fiber0 g

Sugars3.2 g

Total Fat41 g

Saturated Fat22 g

Monounsaturated Fat10 g

Polyunsaturated Fat2.5 g

Omega-30.1 g

Cholesterol299 mg

Sodium2222 mg

Potassium384 mg

Calcium1178 mg

Iron1.4 mg

Magnesium56 mg

Phosphorus932 mg

Zinc6.2 mg

Copper0.1 mg

Manganese0.1 mg

Vitamin D1.6 mcg

Vitamin C0 mg

Vitamin A377 mcg

Vitamin E1.2 mg

Vitamin K2.2 mcg

Vitamin B60.2 mg

Vitamin B122.4 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.7 mg

Niacin (B3)0.2 mg

Folate31 mcg

Choline175 mg

Caffeine0 mg

Water119 g

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The Institute cook book (1913) by Helen Cramp, page 48. The excerpt below is the record exactly as published.

WELSH RAREBIT 2 cups grated cheese Vz cup milk Yolks of 2 eggs Salt and red pepper 4 slices buttered toast

Cook this with the app: pantry check, scaling, and the assistant.