British/Irishlunch
Welsh Rarebit
From The universal cookery book, 1887
Presented as published in 1887. 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
812Calories
46 gProtein
5 gCarbs
68 gFat
Full nutrition (34 nutrients)
Calories812 kcal
Protein46 g
Carbohydrates5 g
Fiber0.1 g
Sugars0.7 g
Total Fat68 g
Saturated Fat38 g
Monounsaturated Fat15 g
Polyunsaturated Fat2.4 g
Omega-30.2 g
Cholesterol199 mg
Sodium1913 mg
Potassium157 mg
Calcium1407 mg
Iron0.4 mg
Magnesium55 mg
Phosphorus913 mg
Zinc7.3 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A628 mcg
Vitamin E1.5 mg
Vitamin K4.8 mcg
Vitamin B60.1 mg
Vitamin B122.1 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.9 mg
Niacin (B3)0.1 mg
Folate42 mcg
Choline0 mg
Caffeine0 mg
Water75 g
As published
This recipe was extracted from The universal cookery book (1887) by Gertrude Strohm, page 35. The excerpt below is the record exactly as published.
WELSH RAREBIT. 89 Welsh Rarebit. Grate one pint of cheese ; sprinkle on it half a teaspoonful of mustard, one-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.