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Welsh Rarebit (Rotie au Fromage)
From The Swedish, French, American cook book, 1918
Serves 2
Presented as published in 1918. 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
612Calories
28 gProtein
7 gCarbs
55 gFat
Full nutrition (34 nutrients)
Calories612 kcal
Protein28 g
Carbohydrates7.1 g
Fiber0 g
Sugars0.4 g
Total Fat55 g
Saturated Fat28 g
Monounsaturated Fat11 g
Polyunsaturated Fat1.3 g
Omega-30.1 g
Cholesterol159 mg
Sodium751 mg
Potassium159 mg
Calcium826 mg
Iron0.4 mg
Magnesium40 mg
Phosphorus561 mg
Zinc4.3 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A358 mcg
Vitamin E0.9 mg
Vitamin K3.4 mcg
Vitamin B60.1 mg
Vitamin B121.2 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.6 mg
Niacin (B3)1 mg
Folate41 mcg
Choline6 mg
Caffeine0 mg
Water114 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 399. The excerpt below is the record exactly as published.
Welsh Rarebit ( Rotie au Fromage ) One tablespoon butter, one tablespoon flour, half pound grated American cheese, four tablespoons cream, cayenne pepper and salt, half cup beer
Cook this with the app: pantry check, scaling, and the assistant.