British/Irishlunch
Welsh Rarebit
From Royal baker and pastry cook, 1913
Serve while hot.
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
1660Calories
82 gProtein
24 gCarbs
139 gFat
Full nutrition (30 nutrients)
Calories1660 kcal
Protein82 g
Carbohydrates24 g
Sugars12 g
Total Fat139 g
Saturated Fat82 g
Monounsaturated Fat33 g
Polyunsaturated Fat4.9 g
Omega-30.6 g
Cholesterol445 mg
Sodium7530 mg
Potassium676 mg
Calcium3928 mg
Iron2.2 mg
Magnesium114 mg
Phosphorus2449 mg
Zinc11 mg
Copper0.2 mg
Manganese0.2 mg
Vitamin D34 mcg
Vitamin A1361 mcg
Vitamin E3.6 mg
Vitamin K15 mcg
Vitamin B60.3 mg
Vitamin B126.6 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)1.1 mg
Niacin (B3)0.4 mg
Choline87 mg
Water180 g
As published
This recipe was extracted from Royal baker and pastry cook (1913) by Royal Baking Powder Company, page 73. The excerpt below is the record exactly as published.
Welsh Rarebit. — Select richest and best American cheese, the milder the better, as melting brings out strength. To make 5 rare¬ bits, take 1 pound cheese, grate and put in tin or porcelain-lined saucepan; add ale (old is best) enough to thin the cheese
Cook this with the app: pantry check, scaling, and the assistant.