Yorkshire Buck
From "Dainty dishes", 1903
Presented as published in 1903. 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
1155Calories
56 gProtein
12 gCarbs
96 gFat
Full nutrition (34 nutrients)
Calories1155 kcal
Protein56 g
Carbohydrates12 g
Fiber0 g
Sugars6.4 g
Total Fat96 g
Saturated Fat50 g
Monounsaturated Fat28 g
Polyunsaturated Fat6.9 g
Omega-30.4 g
Cholesterol447 mg
Sodium4365 mg
Potassium546 mg
Calcium1998 mg
Iron2.2 mg
Magnesium74 mg
Phosphorus1433 mg
Zinc6.8 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D18 mcg
Vitamin C0 mg
Vitamin A767 mcg
Vitamin E2.6 mg
Vitamin K7.4 mcg
Vitamin B60.4 mg
Vitamin B123.9 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.8 mg
Niacin (B3)3 mg
Folate23 mcg
Choline192 mg
Caffeine0 mg
Water184 g
As published
This recipe was extracted from "Dainty dishes" (1903) by Adolphe Meyer, page 33. The excerpt below is the record exactly as published.
8 ounces of rich American cheese in small pieces and put into a pan with J4 g^ll of ale. Set on the fire to melt, stirring all the time until thoroughly melted. If too thick, add more ale. Then pour the cheese over some dry toast on a very hot china dish. Notes, — The rarebit may be seasoned with red pep- per or Worcestershire sauce. Care has to be taken in selecting the cheese. If too old it will curdle and if too new it is liable to become stringy. To remedy either accident, add a little Cream sauce. Fondue de Fromage dit: Golden Buck — Golden Buck. Proceed as for Welsh Rarebit, but serve one poached egg on top of each piece of toast. Fondue de Fromage dit : Yorkshire Buck — York- shire Buck. Proceed as for Golden Buck, adding 2 slices of broiled bacon
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