British/Irishlunch
Welsh Rarebit
From Principles of cookery, 1910
Presented as published in 1910. 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
1330Calories
55 gProtein
11 gCarbs
130 gFat
Full nutrition (34 nutrients)
Calories1330 kcal
Protein55 g
Carbohydrates11 g
Fiber0.1 g
Sugars1 g
Total Fat130 g
Saturated Fat67 g
Monounsaturated Fat26 g
Polyunsaturated Fat2.7 g
Omega-30.3 g
Cholesterol379 mg
Sodium2141 mg
Potassium314 mg
Calcium1681 mg
Iron0.5 mg
Magnesium69 mg
Phosphorus1111 mg
Zinc8.6 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0.3 mg
Vitamin A717 mcg
Vitamin E1.7 mg
Vitamin K8.3 mcg
Vitamin B60.2 mg
Vitamin B122.4 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)1 mg
Niacin (B3)0.2 mg
Folate48 mcg
Choline0.1 mg
Caffeine0 mg
Water157 g
As published
This recipe was extracted from Principles of cookery (1910) by Anna Barrows, page 82. The excerpt below is the record exactly as published.
Welsh Rarebit.* Heat one-half cup of cream in the blazier of a chafing dish or in a skillet, add one tablespoon of butter creamed with, one teaspoon of corn-starch, one-fourth teaspoon of salt, and a few grains of cayenne. When thick, set over the hot water or heat very slowly and add one-half pound of soft mild cheese cut up fine and one-half teaspoon of mushroom ket- *From Home Science Cook Book. 14 chup or Worcestershire sauce or one-fourth teaspoon of mustard
Cook this with the app: pantry check, scaling, and the assistant.