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Welsh Rarebit
From European and American cuisine, 1914
Serves 4
In place of ale, cream or water may be taken; if liked, a little English mustard may be added, and a sprinkle of Cayenne pepper.
Presented as published in 1914. 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
297Calories
13 gProtein
18 gCarbs
20 gFat
Full nutrition (34 nutrients)
Calories297 kcal
Protein13 g
Carbohydrates18 g
Fiber0.7 g
Sugars3.1 g
Total Fat20 g
Saturated Fat11 g
Monounsaturated Fat4.4 g
Polyunsaturated Fat1.2 g
Omega-30.1 g
Cholesterol60 mg
Sodium1085 mg
Potassium129 mg
Calcium556 mg
Iron1.3 mg
Magnesium24 mg
Phosphorus345 mg
Zinc1.6 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D4.3 mcg
Vitamin C0 mg
Vitamin A170 mcg
Vitamin E0.4 mg
Vitamin K1.8 mcg
Vitamin B60.1 mg
Vitamin B120.8 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1.7 mg
Folate2.8 mcg
Choline12 mg
Caffeine0 mg
Water47 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 353. The excerpt below is the record exactly as published.
Welsh Rarebit. — Toast 4 thin slices of bread to a fine golden color, lay the toast on 4 hot plates and keep warm. Place a sauce- pan with 7g pound fine^cut American cheese, 4 tablespoonfuls ale, and Ys ounce of butter
Cook this with the app: pantry check, scaling, and the assistant.