British/Irishpescatariannut-freeegg-freesoy-freeshellfish-free
Welsh Rarebit
From Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .., 1902
Serves 4
Milk may be used instead of beer.
Presented as published in 1902. 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
442Calories
21 gProtein
8 gCarbs
35 gFat
Full nutrition (34 nutrients)
Calories442 kcal
Protein21 g
Carbohydrates7.8 g
Fiber0.5 g
Sugars3.6 g
Total Fat35 g
Saturated Fat21 g
Monounsaturated Fat8.4 g
Polyunsaturated Fat1.4 g
Omega-30.2 g
Cholesterol111 mg
Sodium1936 mg
Potassium253 mg
Calcium992 mg
Iron0.9 mg
Magnesium36 mg
Phosphorus632 mg
Zinc2.8 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D8.5 mcg
Vitamin C1.7 mg
Vitamin A373 mcg
Vitamin E1.4 mg
Vitamin K4.9 mcg
Vitamin B60.1 mg
Vitamin B121.7 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.6 mg
Folate8 mcg
Choline26 mg
Caffeine0 mg
Water75 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .. (1902) by Lida Seely, page 154. The excerpt below is the record exactly as published.
Welsh Barebit One pound of soft American cheese, one tablespoonful of batter, one-half teaspoonful of dry mustard, one-fourth salt- spoonf ul of cayenne, one tablespoonful of Worcestershire sauce, one gill of beer, and some slices of toast
Cook this with the app: pantry check, scaling, and the assistant.