British/Irishlunchpescatariangluten-freenut-freeegg-freesoy-freeshellfish-free
Welsh Rarebit
From The national course in home economics, 1917
Serves 2
Presented as published in 1917. 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
987Calories
54 gProtein
16 gCarbs
88 gFat
Full nutrition (34 nutrients)
Calories987 kcal
Protein54 g
Carbohydrates16 g
Fiber1.3 g
Sugars6.5 g
Total Fat88 g
Saturated Fat44 g
Monounsaturated Fat17 g
Polyunsaturated Fat2.7 g
Omega-30.3 g
Cholesterol258 mg
Sodium3419 mg
Potassium393 mg
Calcium1636 mg
Iron1 mg
Magnesium74 mg
Phosphorus1080 mg
Zinc8.5 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C6.9 mg
Vitamin A719 mcg
Vitamin E1.8 mg
Vitamin K6.1 mcg
Vitamin B60.3 mg
Vitamin B122.4 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)1.1 mg
Niacin (B3)0.7 mg
Folate69 mcg
Choline8.9 mg
Caffeine0 mg
Water191 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 127. The excerpt below is the record exactly as published.
WELSH RAREBIT. Have ready one pound of rich cheese, grated. Rub the bottom of a dish with a piece of onion. Put in the cheese, add one tablespoonful of tomato catsup, one tablespoonful of Worcestershire sauce, one-half table- spoonful of salt, four shakes of cayenne pepper and two level tablespoon- fuls of butter. Stir until it begins to melt, then add gradually four tablespoonfuls of ale or beer
Cook this with the app: pantry check, scaling, and the assistant.