British/Irishlunch

Welsh Rarebit

Name: Welsh Rarebit
Cuisine: British/Irish
Ingredients: grate cheese; half a teaspoonful of mustard; the fourth of a teaspoonful of salt; a speck of cayenne; slices of buttered toast

From The English-Chinese cookery book, 1890

Presented as published in 1890. 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

164Calories

6 gProtein

30 gCarbs

2 gFat

Full nutrition (34 nutrients)

Calories164 kcal

Protein5.8 g

Carbohydrates30 g

Fiber1.5 g

Sugars3.2 g

Total Fat2.2 g

Saturated Fat0.5 g

Monounsaturated Fat0.5 g

Polyunsaturated Fat1.1 g

Omega-30.1 g

Cholesterol0 mg

Sodium899 mg

Potassium74 mg

Calcium129 mg

Iron2.1 mg

Magnesium17 mg

Phosphorus71 mg

Zinc0.5 mg

Copper0.1 mg

Manganese0.4 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A0.1 mcg

Vitamin E0 mg

Vitamin K0 mcg

Vitamin B60.1 mg

Vitamin B120 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.1 mg

Niacin (B3)2.9 mg

Folate0.2 mcg

Choline0 mg

Caffeine0 mg

Water24 g

As published

This recipe was extracted from The English-Chinese cookery book (1890) by J. Dyer Ball, J. Dyer Ball, J. Dyer (James Dyer) 1890- Ball, page 33. The excerpt below is the record exactly as published.

WELSH RAREBIT. GRATE cheese ; sprinkle on it half a teaspoonful of mustard, the fourth of a teaspoonful of salt, and a speck of cayenne. Heap this on slices of buttered toast

Cook this with the app: pantry check, scaling, and the assistant.