British/Irishlunchvegetarianpescatariannut-freeegg-freesoy-freefish-freeshellfish-free
Welsh Rarebit
From The thorough good cook, 1895
Serves 2
Presented as published in 1895. 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
540Calories
29 gProtein
10 gCarbs
39 gFat
Full nutrition (34 nutrients)
Calories540 kcal
Protein29 g
Carbohydrates10 g
Fiber0.5 g
Sugars1.2 g
Total Fat39 g
Saturated Fat22 g
Monounsaturated Fat8.6 g
Polyunsaturated Fat1.6 g
Omega-30.2 g
Cholesterol113 mg
Sodium845 mg
Potassium147 mg
Calcium840 mg
Iron0.7 mg
Magnesium43 mg
Phosphorus559 mg
Zinc4.3 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A358 mcg
Vitamin E0.9 mg
Vitamin K2.8 mcg
Vitamin B60.1 mg
Vitamin B121.2 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.6 mg
Niacin (B3)1.5 mg
Folate35 mcg
Choline6.2 mg
Caffeine0 mg
Water105 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The thorough good cook (1895) by George Augustus Sala, page 212. The excerpt below is the record exactly as published.
Welsh Rarebit. Take half a pound of Dunlop or Gloucester cheese, cut off' the skin; put in a small frying-pan half a teacupful 398 THE THOEOUGH GOOD COOK. of strong ale, and when it boils put in the cheese; let boil for a minute or two ; then stir in a teaspoonful of mustard; when the whole becomes a liquid, toast a thick slice of bread
Cook this with the app: pantry check, scaling, and the assistant.