British/Irishlunchvegetarianpescatariannut-freeegg-freesoy-freefish-freeshellfish-free
Welsh Rarebit - Three Ways
From Cooking for profit, 1886
Serves 3
For a milder dish, use milk instead of ale.
Presented as published in 1886. 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
954Calories
45 gProtein
58 gCarbs
86 gFat
Full nutrition (34 nutrients)
Calories954 kcal
Protein45 g
Carbohydrates58 g
Fiber2.9 g
Sugars6.7 g
Total Fat86 g
Saturated Fat30 g
Monounsaturated Fat12 g
Polyunsaturated Fat3.9 g
Omega-30.2 g
Cholesterol241 mg
Sodium1533 mg
Potassium305 mg
Calcium1200 mg
Iron3.6 mg
Magnesium77 mg
Phosphorus829 mg
Zinc6.3 mg
Copper0.2 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A478 mcg
Vitamin E1.4 mg
Vitamin K7 mcg
Vitamin B60.2 mg
Vitamin B121.6 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)1.1 mg
Niacin (B3)4.9 mg
Folate150 mcg
Choline24 mg
Caffeine0 mg
Water167 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Cooking for profit (1886) by Jessup Whitehead, page 276. The excerpt below is the record exactly as published.
Welsh Rar. bit— Three Ways A Welsh rarebit is a slice of cheese baked upon a slice of bread; the season- ings are optional. 1. A good and easy waj^ for a family Earty is to cut a number of thin slices of read, toast them and spread with butter; cut a very thin slice of cheese for each one, place in a baking pan and bake on the top shelf in the oven until the cheese is melted; serve hot or bake only three or four at a time if the orders come that way. 2. This is more elaborate; it is the restaurant and club style ; I pound cheese. 4 ounces butter. I glass ale. Salt, cayenne. 10 slices of toast
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