British/Irishlunch

Welsh Rarebit, I

Name: Welsh Rarebit, I
Cuisine: British/Irish
Ingredients: one tablespoon butter; one teaspoon cornstarch; one-half cup thin cream; one-half pound soft, mild cheese; one-fourth teaspoon salt; one-half teaspoon mustard; a few grains cayenne

From Chafing dish possibilities, 1898

Can be cooked directly over flame or hot water pan.

Presented as published in 1898. 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

1340Calories

55 gProtein

13 gCarbs

130 gFat

Full nutrition (34 nutrients)

Calories1340 kcal

Protein55 g

Carbohydrates13 g

Fiber0.1 g

Sugars0.8 g

Total Fat130 g

Saturated Fat67 g

Monounsaturated Fat26 g

Polyunsaturated Fat2.7 g

Omega-30.3 g

Cholesterol379 mg

Sodium2122 mg

Potassium295 mg

Calcium1679 mg

Iron0.4 mg

Magnesium69 mg

Phosphorus1111 mg

Zinc8.6 mg

Copper0.1 mg

Manganese0.1 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A717 mcg

Vitamin E1.7 mg

Vitamin K8.3 mcg

Vitamin B60.2 mg

Vitamin B122.4 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)1 mg

Niacin (B3)0.2 mg

Folate48 mcg

Choline0 mg

Caffeine0 mg

Water156 g

As published

This recipe was extracted from Chafing dish possibilities (1898) by Fannie Merritt Farmer, page 25. The excerpt below is the record exactly as published.

Welsh Rarebit, I Melt one tablespoon butter, add one tea- spoon cornstarch, and stir until well mixed ; then add one-half cup thin cream and cook two min- utes. Add one-half pound soft, mild cheese, cut in small pieces, one-fourth teaspoon salt, one-half teaspoon mustard, and a few grains cayenne

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