British/Irishlunchpescatariangluten-freenut-freeegg-freesoy-freeshellfish-free
Welsh Rarebit
From San Rafael cook book, 1906, 1906
Serves 5
Serve on toast or snow flake biscuits. Eat at once.
Presented as published in 1906. 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
562Calories
32 gProtein
4 gCarbs
49 gFat
Full nutrition (34 nutrients)
Calories562 kcal
Protein32 g
Carbohydrates3.6 g
Fiber0.1 g
Sugars0.5 g
Total Fat49 g
Saturated Fat26 g
Monounsaturated Fat10 g
Polyunsaturated Fat1.7 g
Omega-30.2 g
Cholesterol142 mg
Sodium929 mg
Potassium124 mg
Calcium966 mg
Iron0.4 mg
Magnesium40 mg
Phosphorus632 mg
Zinc5 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0.3 mg
Vitamin A434 mcg
Vitamin E1.1 mg
Vitamin K3.3 mcg
Vitamin B60.1 mg
Vitamin B121.4 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.6 mg
Niacin (B3)0.2 mg
Folate31 mcg
Choline1.3 mg
Caffeine0 mg
Water60 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from San Rafael cook book, 1906 (1906) by Katherine Golden Bitting Collection on Gastronomy (Library of Congress), page 43. The excerpt below is the record exactly as published.
WELSH RAREBIT— Mrs. H. O. Howitt. Ingredients — 1% lbs. of dry Eastern cheese, 1 tablespoon butter, 1 teaspoon idry mustard, % teaspoon Worcestershil-e sauce, 1 drop taJbas- co sauce, beer ad lib
Cook this with the app: pantry check, scaling, and the assistant.