British/Irishlunch

Welsh Rarebit

Name: Welsh Rarebit
Cuisine: British/Irish
Ingredients: I cupful of cheese; I egg; I teasprjonful of mu-stard; I teaspoonful of butter; I cup of scalded milk or cream; Pepper and salt

From The St. Mungo cookery book, 1904

Presented as published in 1904. 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

1316Calories

35 gProtein

12 gCarbs

129 gFat

Full nutrition (34 nutrients)

Calories1316 kcal

Protein35 g

Carbohydrates12 g

Fiber0.2 g

Sugars0.6 g

Total Fat129 g

Saturated Fat70 g

Monounsaturated Fat27 g

Polyunsaturated Fat2.2 g

Omega-30.2 g

Cholesterol547 mg

Sodium831 mg

Potassium391 mg

Calcium884 mg

Iron1.1 mg

Magnesium50 mg

Phosphorus700 mg

Zinc4.9 mg

Copper0.1 mg

Manganese0.1 mg

Vitamin D1 mcg

Vitamin C0 mg

Vitamin A394 mcg

Vitamin E1.3 mg

Vitamin K8.5 mcg

Vitamin B60.2 mg

Vitamin B121.5 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.7 mg

Niacin (B3)0.3 mg

Folate45 mcg

Choline147 mg

Caffeine0 mg

Water221 g

As published

This recipe was extracted from The St. Mungo cookery book (1904) by Jean Lambie, page 53. The excerpt below is the record exactly as published.

WELSH RAREBIT. I cupful of cheese. I egg- I teasprjonful of mu-stard. I teaspoonful of butter. I cup of scalded milk or cream. Pepper and salt

Cook this with the app: pantry check, scaling, and the assistant.