British/Irish

Welsh Rarebit No. 2

Name: Welsh Rarebit No. 2
Cuisine: British/Irish
Ingredients: cream cheese; milk or cream; cayenne; mustard; a beaten egg; toast or wafers

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

1368Calories

21 gProtein

39 gCarbs

125 gFat

Full nutrition (34 nutrients)

Calories1368 kcal

Protein21 g

Carbohydrates39 g

Fiber1.4 g

Sugars1 g

Total Fat125 g

Saturated Fat72 g

Monounsaturated Fat26 g

Polyunsaturated Fat0.6 g

Omega-30 g

Cholesterol388 mg

Sodium1137 mg

Potassium476 mg

Calcium352 mg

Iron1.6 mg

Magnesium40 mg

Phosphorus381 mg

Zinc2.1 mg

Copper0.1 mg

Manganese0.3 mg

Vitamin D0.2 mcg

Vitamin C0 mg

Vitamin A32 mcg

Vitamin E0.1 mg

Vitamin K9.1 mcg

Vitamin B60.2 mg

Vitamin B120.1 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)0.2 mg

Niacin (B3)2.7 mg

Folate53 mcg

Choline42 mg

Caffeine0 mg

Water221 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. 2 Melt cream cheese in double boiler or chafing dish. Add milk or cream slowly to thin. Season with cayenne and mustard and stir in a beaten egg. When smooth pour over toast or wafers

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