British/Irishlunchvegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Welsh Rarebit
From Lessons in cooking through preparation of meals, 1912
Serves 2
Cook slowly after adding cheese to avoid stringiness.
Presented as published in 1912. 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
697Calories
29 gProtein
9 gCarbs
66 gFat
Full nutrition (34 nutrients)
Calories697 kcal
Protein29 g
Carbohydrates9.2 g
Fiber0.1 g
Sugars0.6 g
Total Fat66 g
Saturated Fat34 g
Monounsaturated Fat16 g
Polyunsaturated Fat1.4 g
Omega-30.1 g
Cholesterol280 mg
Sodium1064 mg
Potassium156 mg
Calcium854 mg
Iron0.4 mg
Magnesium35 mg
Phosphorus586 mg
Zinc4.5 mg
Copper0 mg
Manganese0 mg
Vitamin D1.1 mcg
Vitamin C0 mg
Vitamin A415 mcg
Vitamin E1 mg
Vitamin K4.2 mcg
Vitamin B60.1 mg
Vitamin B121.4 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.5 mg
Niacin (B3)0.1 mg
Folate43 mcg
Choline88 mg
Caffeine0 mg
Water83 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Lessons in cooking through preparation of meals (1912) by Eva Roberta Robinson, page 90. The excerpt below is the record exactly as published.
WELSH RAREBIT ON CRACKERS BREAD AND BUTTER STEWED PEARS COCOA Welsh Rarebit Melt I T butter, add 2 t cornstarch, and stir until well mixed, then add gradually Y^ c thin cream, stirring con- stantly, and cook 2 m. Add ^ pound mild cheese cut into small pieces, and stir until the cheese is melted. Season with 34 t salt, % t mustard, and a few grains of cayenne. Add the yolk of i &gg beaten slightly, cook 2 m and fold in the stiffly beaten white of the egg
Cook this with the app: pantry check, scaling, and the assistant.