British/Irishlunch
Welsh Rarebit
From "Dainty dishes", 1903
Care must be taken in selecting the cheese; if too old it will curdle, if too new it may become stringy. Add cream sauce to remedy.
Presented as published in 1903. 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
848Calories
41 gProtein
12 gCarbs
69 gFat
Full nutrition (34 nutrients)
Calories848 kcal
Protein41 g
Carbohydrates12 g
Fiber0 g
Sugars6 g
Total Fat69 g
Saturated Fat41 g
Monounsaturated Fat17 g
Polyunsaturated Fat2.5 g
Omega-30.3 g
Cholesterol222 mg
Sodium3766 mg
Potassium357 mg
Calcium1967 mg
Iron1.1 mg
Magnesium61 mg
Phosphorus1234 mg
Zinc5.5 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D17 mcg
Vitamin C0 mg
Vitamin A680 mcg
Vitamin E1.8 mg
Vitamin K7.3 mcg
Vitamin B60.2 mg
Vitamin B123.3 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.6 mg
Niacin (B3)0.6 mg
Folate5.5 mcg
Choline47 mg
Caffeine0 mg
Water118 g
As published
This recipe was extracted from "Dainty dishes" (1903) by Adolphe Meyer, page 33. The excerpt below is the record exactly as published.
Welsh Rarebit. Cut 8 ounces of rich American cheese in small pieces and put into a pan with J4 g^ll of ale. Set on the fire to melt, stirring all the time until thoroughly melted. If too thick, add more ale. Then pour the cheese over some dry toast on a very hot china dish. Notes, — The rarebit may be seasoned with red pep- p
Cook this with the app: pantry check, scaling, and the assistant.