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Welsh Rarebit
From Virginia Cookery-book, 1884
Serves 2
Two should go together.
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
107Calories
5 gProtein
8 gCarbs
6 gFat
Full nutrition (31 nutrients)
Calories107 kcal
Protein5.3 g
Carbohydrates8.2 g
Fiber0.7 g
Sugars1 g
Total Fat5.9 g
Saturated Fat3 g
Monounsaturated Fat1.4 g
Polyunsaturated Fat0.5 g
Omega-30.1 g
Cholesterol15 mg
Sodium259 mg
Potassium41 mg
Calcium143 mg
Iron0.7 mg
Magnesium12 mg
Phosphorus94 mg
Zinc0.7 mg
Copper0 mg
Manganese0.1 mg
Vitamin C0 mg
Vitamin A48 mcg
Vitamin E0.1 mg
Vitamin K0.5 mcg
Vitamin B60 mg
Vitamin B120.2 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.8 mg
Folate3.7 mcg
Water18 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Virginia Cookery-book (1884) by Mary Stuart Smith, page 71. The excerpt below is the record exactly as published.
Cut a large slice of bread and an even slice of cheese. Let the bread be the shape of the cheese, but a little larger every way ; put a salamander in the fire or a large poker, or the bottom of a fire-shovel heated red-hot will do. While the iron is heating toast the bread carefully on both sides, without making it hard or burning it ; then toast the cheese on one side ; lay the bread in a plate ; lay the cheese upon it with the toasted side downward ; hold the red-hot iron over the other side to toast and brown it ; put a little mustard on it, and send it up very hot. Two should go together. English Rarebit. Cut a handsome toast of bread without crust, and shave a good quantity of cheese very fine ; set a tin oven before the fire, and have in readiness a glass of red port- wine ; toast the bread carefully on both sides, then pour the wine upon it and turn it. When it has soaked up the wine spread the scraped cheese thickly upon it, lay it in the oven, and place it before a good fire ; the cheese will cook quickly and finely. Send it up hot. Scotch Rabebit. Cut a slice of cheese very large and handsome ; cut a slice of bread without crust just the size of the cheese ; toast the bread on both sides, and butter it ; then toast the cheese on both sides, and lay it evenly upon the toast and bread. Send it up hot, without mustard. This should 1 146 VIRGINIA VOOKERTBOOK. be made larger than the Welsh rarebit
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Cook this with the app: pantry check, scaling, and the assistant.