British/Irishlunch
Welsh Rarebit
From The housekeeper's guide to preserved meats, fruits, vegetables, &c, 1880
Use moist cheese for best results.
Presented as published in 1880. 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
4Calories
0 gProtein
1 gCarbs
0 gFat
Full nutrition (32 nutrients)
Calories4.4 kcal
Protein0 g
Carbohydrates1.1 g
Fiber0 g
Sugars0.6 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium74 mg
Potassium46 mg
Calcium6.1 mg
Iron0.3 mg
Magnesium0.7 mg
Phosphorus3.4 mg
Zinc0 mg
Copper0 mg
Vitamin D0 mcg
Vitamin C0.7 mg
Vitamin A0.3 mcg
Vitamin E0 mg
Vitamin K0.1 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0.5 mcg
Choline0.2 mg
Caffeine0 mg
Water4.5 g
As published
This recipe was extracted from The housekeeper's guide to preserved meats, fruits, vegetables, &c (1880), page 237. The excerpt below is the record exactly as published.
Welsh rarebit. In making Welsh rarebit of course a great deal depends on the cheese, which should be moist, and not dry. A little butter should be used, simply to prevent the cheese from sticking, but not too much. There are various old-fashioned modes of imparting flavour to Welsh rarebit, the one most generally known being that of adding a little old ale. I would recommend the cook, in making a small Welsh rarebit, to try the experiment of mixing in with it a teaspoonful of Wor- cester sauce
Cook this with the app: pantry check, scaling, and the assistant.