British/Irishlunch
Welsh Rarebit
From The royal baker and pastry cook, 1902
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
1747Calories
84 gProtein
40 gCarbs
140 gFat
Full nutrition (34 nutrients)
Calories1747 kcal
Protein84 g
Carbohydrates40 g
Fiber0.9 g
Sugars14 g
Total Fat140 g
Saturated Fat82 g
Monounsaturated Fat33 g
Polyunsaturated Fat5.6 g
Omega-30.6 g
Cholesterol445 mg
Sodium7691 mg
Potassium715 mg
Calcium3964 mg
Iron3.2 mg
Magnesium122 mg
Phosphorus2480 mg
Zinc11 mg
Copper0.3 mg
Manganese0.3 mg
Vitamin D34 mcg
Vitamin C0 mg
Vitamin A1361 mcg
Vitamin E3.7 mg
Vitamin K16 mcg
Vitamin B60.3 mg
Vitamin B126.6 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)1.2 mg
Niacin (B3)1.6 mg
Folate31 mcg
Choline92 mg
Caffeine0 mg
Water189 g
As published
This recipe was extracted from The royal baker and pastry cook (1902) by New York Cooking School, page 72. The excerpt below is the record exactly as published.
Welsh Rarebit. — Select richest and best American cheese, the milder the better, as melting brings out strength. To make 5 rare- bits, take 1 pound cheese, grate and put in tin or porcelain-lined saucepan; add ale (old is best) enough to thin the cheese sufficiently, say about a wine-glass to each rarebit. Place over fire, stir until it is melted. Have slice of toast
Cook this with the app: pantry check, scaling, and the assistant.