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Welsh Rarebit
From The Cook County cook book, 1912
Serves 1
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
815Calories
54 gProtein
36 gCarbs
61 gFat
Full nutrition (31 nutrients)
Calories815 kcal
Protein54 g
Carbohydrates36 g
Sugars12 g
Total Fat61 g
Saturated Fat28 g
Monounsaturated Fat11 g
Polyunsaturated Fat2.1 g
Omega-30.2 g
Cholesterol193 mg
Sodium2754 mg
Potassium658 mg
Calcium1647 mg
Iron1.1 mg
Magnesium84 mg
Phosphorus1221 mg
Zinc7.7 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D2.3 mcg
Vitamin A425 mcg
Vitamin E0.9 mg
Vitamin K2.6 mcg
Vitamin B60.3 mg
Vitamin B123.4 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.9 mg
Niacin (B3)0.9 mg
Folate22 mcg
Choline65 mg
Water252 g
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 292. The excerpt below is the record exactly as published.
WELSH RAREBIT.— Fill lower part of double boiler with hot water. In top put 1 large tablespoon butter, melt; stir in 1 tablespoon flour. Blend and add 1 cup milk, previously heated. Pinch of salt. Stir in 1J4 cups grated cheese
Cook this with the app: pantry check, scaling, and the assistant.