British/Irishlunch
Welsh Rarebit
From Notes and recipes, freshman domestic science, H. Sophie Newcomb memorial college, 1915
A rarebit should be smooth and creamy, never stringy or tough.
Presented as published in 1915. 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
984Calories
55 gProtein
18 gCarbs
99 gFat
Full nutrition (34 nutrients)
Calories984 kcal
Protein55 g
Carbohydrates18 g
Fiber0.1 g
Sugars0.8 g
Total Fat99 g
Saturated Fat44 g
Monounsaturated Fat17 g
Polyunsaturated Fat2.7 g
Omega-30.3 g
Cholesterol290 mg
Sodium2668 mg
Potassium203 mg
Calcium1612 mg
Iron1.3 mg
Magnesium66 mg
Phosphorus1062 mg
Zinc8.5 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A717 mcg
Vitamin E1.7 mg
Vitamin K5.5 mcg
Vitamin B60.2 mg
Vitamin B122.4 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)1.1 mg
Niacin (B3)1.2 mg
Folate73 mcg
Choline0 mg
Caffeine0 mg
Water90 g
As published
This recipe was extracted from Notes and recipes, freshman domestic science, H. Sophie Newcomb memorial college (1915) by Harriet Amelia Boyer, page 17. The excerpt below is the record exactly as published.
14 T. salt 5 drops tabasco White of one egg beaten and folded through the cheese sauce mixture. Form into 8 or 10 balls. Roll in cracker crumbs. Fry in deep fat. Serve at once on toast. 43 Welsh Rarebit. 2 Tb. butter I/2 lb. soft, mild cheese, cut 2 Tb. flour in small pieces, or about 1 C. thin cream or 1 C. top milk 14 T. salt 1/4 T. mustard Few grains cayenne Toast or crackers
Cook this with the app: pantry check, scaling, and the assistant.