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

Welsh Rarebit

Name: Welsh Rarebit
Yield: 1 servings
Cuisine: British/Irish
Ingredients: two eggs; a cup of cream or rich milk; one-half of a level teaspoon of salt; one-half of a level teaspoon of French mustard; one-half pound of rich American cheese; two tablespoons of butter

From The Times cook book, no. 2, 1905

Serves 1

Much more dainty if made in chafing dish.

Presented as published in 1905. 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

975Calories

54 gProtein

13 gCarbs

101 gFat

Full nutrition (34 nutrients)

Calories975 kcal

Protein54 g

Carbohydrates13 g

Fiber0.1 g

Sugars6.4 g

Total Fat101 g

Saturated Fat44 g

Monounsaturated Fat20 g

Polyunsaturated Fat4.4 g

Omega-30.4 g

Cholesterol657 mg

Sodium5106 mg

Potassium485 mg

Calcium2026 mg

Iron2.9 mg

Magnesium71 mg

Phosphorus1431 mg

Zinc6.8 mg

Copper0.2 mg

Manganese0.1 mg

Vitamin D19 mcg

Vitamin C0 mg

Vitamin A840 mcg

Vitamin E2.9 mg

Vitamin K7.6 mcg

Vitamin B60.3 mg

Vitamin B124.2 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)1 mg

Niacin (B3)0.3 mg

Folate47 mcg

Choline338 mg

Caffeine0 mg

Water173 g

As published

This recipe was extracted from The Times cook book, no. 2 (1905) by Los Angeles Times, page 160. The excerpt below is the record exactly as published.

WELSH RAREBIT. Miss C. Hern- stein, 2302 Budlong avenue, Los Angeles. Beat two eggs and add to them a cup of cream or rich milk, one-half of a level teaspoon each of salt and French mustard, and one-half pound of rich American cheese, grated, or cut fine; put two tablespoons of butter

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