British/Irish
Welsh Rarebit No. 1
From A textbook of domestic science for high schools, 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
1418Calories
62 gProtein
11 gCarbs
125 gFat
Full nutrition (34 nutrients)
Calories1418 kcal
Protein62 g
Carbohydrates11 g
Fiber0.2 g
Sugars1 g
Total Fat125 g
Saturated Fat70 g
Monounsaturated Fat28 g
Polyunsaturated Fat3.7 g
Omega-30.3 g
Cholesterol538 mg
Sodium1639 mg
Potassium370 mg
Calcium1709 mg
Iron1.3 mg
Magnesium77 mg
Phosphorus1213 mg
Zinc9.3 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D1 mcg
Vitamin C0 mg
Vitamin A797 mcg
Vitamin E2.2 mg
Vitamin K8.6 mcg
Vitamin B60.3 mg
Vitamin B122.8 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)1.2 mg
Niacin (B3)0.3 mg
Folate72 mcg
Choline147 mg
Caffeine0 mg
Water196 g
As published
This recipe was extracted from A textbook of domestic science for high schools (1913) by Matilda G. Campbell, page 49. The excerpt below is the record exactly as published.
Welsh Rarebit No. i \ Ib. rich cream cheese 1 egg | c. milk or cream 4 slices of toast or wafers | ts. mustard Speck of cayenne
Cook this with the app: pantry check, scaling, and the assistant.