British/Irishpescatariangluten-freenut-freesoy-freeshellfish-free
Welsh Rarebit, No. 2
From Around-the-world cook book, 1913
Serves 4
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
477Calories
24 gProtein
8 gCarbs
40 gFat
Full nutrition (34 nutrients)
Calories477 kcal
Protein24 g
Carbohydrates7.9 g
Fiber0.4 g
Sugars3.6 g
Total Fat40 g
Saturated Fat21 g
Monounsaturated Fat9.3 g
Polyunsaturated Fat1.9 g
Omega-30.2 g
Cholesterol212 mg
Sodium1971 mg
Potassium287 mg
Calcium1006 mg
Iron1.3 mg
Magnesium39 mg
Phosphorus681 mg
Zinc3.1 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D9 mcg
Vitamin C1.7 mg
Vitamin A413 mcg
Vitamin E1.6 mg
Vitamin K5 mcg
Vitamin B60.2 mg
Vitamin B121.9 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.4 mg
Niacin (B3)0.6 mg
Folate19 mcg
Choline99 mg
Caffeine0 mg
Water95 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Around-the-world cook book (1913) by Mary Louise Barroll, page 69. The excerpt below is the record exactly as published.
WELSH RAREBIT, NO. 2 American cheese, 1 pound, Butter, 1 tablespoon, Eggs, well beaten, 2, Dry mustard, 14 teaspoon, Cayenne, 14 salt-spoon, Worcestershire, 1 tablespoon, Beer, 1 gill
Cook this with the app: pantry check, scaling, and the assistant.