British/Irishlunch
Welsh Rarebit, with Beer
From Twenty lessons in domestic science, 1916
Presented as published in 1916. 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
1138Calories
20 gProtein
27 gCarbs
84 gFat
Full nutrition (34 nutrients)
Calories1138 kcal
Protein20 g
Carbohydrates27 g
Fiber0.8 g
Sugars1.6 g
Total Fat84 g
Saturated Fat45 g
Monounsaturated Fat16 g
Polyunsaturated Fat0.6 g
Omega-30.1 g
Cholesterol250 mg
Sodium3361 mg
Potassium621 mg
Calcium326 mg
Iron1.2 mg
Magnesium87 mg
Phosphorus436 mg
Zinc1.7 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0.1 mcg
Vitamin E0 mg
Vitamin K5.5 mcg
Vitamin B60.5 mg
Vitamin B120.1 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.5 mg
Niacin (B3)6.9 mg
Folate86 mcg
Choline48 mg
Caffeine0 mg
Water574 g
As published
This recipe was extracted from Twenty lessons in domestic science (1916) by Marian Cole Fisher, page 31. The excerpt below is the record exactly as published.
Welsh Rarebit, with Beer % pound cream cheese % loaf bread, crumbed 1 pint beer % teaspoon mustard 1 teaspoon sal* 2 teaspoons butter Preparation: Place butter in the upper part of chafing dish or rice boiler. Break the cheese into the vessel, then pour in the beer. When quite warm add the bread crumbs and seasoning. When all combined and heated through, serve on slices of bread which have been toasted on one side. "Bunny" 2 eggs 2/3 cup tomatoes 1/3 cup milk 1 cup chopped cheese 1 tablespoon butter 2 tablespoons flour % teaspoon mustard
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