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Welsh Rarebit No. 3

Name: Welsh Rarebit No. 3
Yield: 1 servings
Cuisine: British/Irish
Ingredients: Prepare bread as for French toast; seasoned with salt; seasoned with pepper; grated cheese

From The art of cookery, 1899

Serves 1

Presented as published in 1899. 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

74Calories

3 gProtein

13 gCarbs

1 gFat

Full nutrition (24 nutrients)

Calories74 kcal

Protein2.6 g

Carbohydrates13 g

Fiber0.6 g

Sugars1.5 g

Total Fat1 g

Saturated Fat0.2 g

Monounsaturated Fat0.2 g

Polyunsaturated Fat0.5 g

Omega-30.1 g

Sodium130 mg

Potassium32 mg

Calcium58 mg

Iron0.9 mg

Magnesium7.3 mg

Phosphorus31 mg

Zinc0.2 mg

Copper0 mg

Manganese0.2 mg

Vitamin B60 mg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.1 mg

Niacin (B3)1.3 mg

Water9.7 g

As published

This recipe was extracted from The art of cookery (1899) by Emma P. Ewing, page 139. The excerpt below is the record exactly as published.

Welsh Rarebit No. 3. — Prepare bread as for French toast, but, instead of saut€ing, lay the slices upon a well-buttered pan, cover with grated cheese seasoned with salt

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