British/Irishlunch
Welsh Rarebit
From Durham cook book ..., 1921
Presented as published in 1921. 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
1327Calories
54 gProtein
15 gCarbs
128 gFat
Full nutrition (34 nutrients)
Calories1327 kcal
Protein54 g
Carbohydrates15 g
Fiber0.1 g
Sugars1.1 g
Total Fat128 g
Saturated Fat67 g
Monounsaturated Fat30 g
Polyunsaturated Fat2.1 g
Omega-30.3 g
Cholesterol377 mg
Sodium2105 mg
Potassium291 mg
Calcium1685 mg
Iron0.4 mg
Magnesium69 mg
Phosphorus1103 mg
Zinc8.5 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D1.4 mcg
Vitamin C0 mg
Vitamin A764 mcg
Vitamin E1.6 mg
Vitamin K8.3 mcg
Vitamin B60.2 mg
Vitamin B122.5 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)1 mg
Niacin (B3)0.2 mg
Folate61 mcg
Choline37 mg
Caffeine0 mg
Water155 g
As published
This recipe was extracted from Durham cook book ... (1921) by Durham (N. C.) Trinity Methodist Church. Woman's Missionary Society, page 40. The excerpt below is the record exactly as published.
one-fourth teaspoonful salt, one- eighth teaspoonful Avhite pepper, cayenne, two tablespoonfuls milk. Cream but- ter, add flour crumbs and grated cheese, then add seasoning. Mix thoroughly, then add milk. Roll one-fourth inch thick; cut one-fourth inch wide and six inches long. Bake until brown, in a moderately hot oven. WELSH RAREBIT. One tablespoonful butter, one teaspoonful corn starch, one-half cup thin cream, one-half pound mild cheese cut in small pieces, one- fourth teaspoonful salt, one-fourth teaspoonful mustard
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