British/Irishlunch
Welsh Rarebit I
From Girl's home manual of cookery, home management, home nursing and laundry, 1913
Presented as published in 1913. 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
1178Calories
58 gProtein
134 gCarbs
56 gFat
Full nutrition (34 nutrients)
Calories1178 kcal
Protein58 g
Carbohydrates134 g
Fiber6.6 g
Sugars17 g
Total Fat56 g
Saturated Fat22 g
Monounsaturated Fat10 g
Polyunsaturated Fat6.1 g
Omega-30.2 g
Cholesterol149 mg
Sodium3932 mg
Potassium657 mg
Calcium1434 mg
Iron7.7 mg
Magnesium111 mg
Phosphorus1083 mg
Zinc7.1 mg
Copper0.3 mg
Manganese1 mg
Vitamin D0.8 mcg
Vitamin C0.9 mg
Vitamin A328 mcg
Vitamin E1.5 mg
Vitamin K10 mcg
Vitamin B60.3 mg
Vitamin B122.1 mcg
Thiamin (B1)1 mg
Riboflavin (B2)1.3 mg
Niacin (B3)8.6 mg
Folate227 mcg
Choline66 mg
Caffeine0 mg
Water172 g
As published
This recipe was extracted from Girl's home manual of cookery, home management, home nursing and laundry (1913) by Annie Bessie Juniper, British Columbia. Ministry of Education, page 24. The excerpt below is the record exactly as published.
1 packed cup grated cheese (34 lb.). % tsp. cayenne. 1% tsp. soda. esc 34 cup milk. (tbsp putter, 1 tsp. mustard. 7 circles of toasted bread or 7 crackers. 14 tsp. salt. Melt cheese, soda and milk in top part of double saucepan, stir occasionally. Mix mustard, salt, cayenne, egg beaten, and butter together, add these to the ‘melted cheese, stir until the mixture thickens. Pour at once over hot toast or crackers and place on the top shelf of a hot oven for 2 minutes to brown the surface of cheese, or it may be served without browning. Welsh Rarebit, II. 1 tbsp. cornstarch. 3% cup milk. 1 tsp. mustard. 1 tbsp. butter. 14 tsp. salt. 1 cup (packed) of grated chese (34 lb.) i tsp. cayenne. 4 tsp. soda. Mix cornstarch, mustard, salt, cayenne, milk and butter in top part of double saucepan, stir and cook until thick, add the grated cheese and soda, stir until the cheese is melted. Pour at once over seven slices of hot toast or hot crackers. Serve on a hot dish or brown in the oven as for recipe I. The cheese, if new, may be cut in thin shavings instead of grated. Cheese Custard Pudding. 1% cups stale bread. 1% tsp. salt. 1% tbsp. butter
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