British/Irishlunchvegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free

Welsh Rarebit

Name: Welsh Rarebit
Yield: 6 servings
Cuisine: British/Irish
Ingredients: Two and a half pounds of cheese, cut fine; one-half cup beer; Dissolve one teaspoon of mustard; in tablespoon of beer; the yolks of two eggs

From Kirmess cook book, 1907

Serves 6

Presented as published in 1907. 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

803Calories

45 gProtein

5 gCarbs

66 gFat

Full nutrition (34 nutrients)

Calories803 kcal

Protein45 g

Carbohydrates4.9 g

Fiber0 g

Sugars0.7 g

Total Fat66 g

Saturated Fat37 g

Monounsaturated Fat15 g

Polyunsaturated Fat2.5 g

Omega-30.2 g

Cholesterol250 mg

Sodium1250 mg

Potassium167 mg

Calcium1346 mg

Iron0.5 mg

Magnesium54 mg

Phosphorus896 mg

Zinc7.1 mg

Copper0.1 mg

Manganese0.1 mg

Vitamin D0.3 mcg

Vitamin C0 mg

Vitamin A619 mcg

Vitamin E1.6 mg

Vitamin K4.6 mcg

Vitamin B60.2 mg

Vitamin B122.1 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.9 mg

Niacin (B3)0.4 mg

Folate52 mcg

Choline49 mg

Caffeine0 mg

Water93 g

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Kirmess cook book (1907), page 206. The excerpt below is the record exactly as published.

WELSH RAREBIT. Mrs, F. W. Eveleth. Two and a half pounds of cheese, cut fine, one-half cup beer. Place in upper pan of chafing dish, over hot waterpan. Stir until melted. Dissolve one teaspoon of mustard in tablespoon of beer, and add with the yolks of two eggs

Cook this with the app: pantry check, scaling, and the assistant.