Photo: Sorin Gheorghita
Estimated Nutrition (whole recipe, rough)
932
Calories
34g
Protein
32g
Fat
131g
Carbs
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Cheddar Cheese | 1 oz (28g) | 113 |
| Butter | 1 tbsp (14g) | 102 |
| Corn | 1/2 cup kernels (82g) | 77 |
| Asparagus | 6 spears (90g) | 27 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1/4 cup butter
- 1/4 cup flour
- 1 teaspoon granulated salt
- 1 teaspoon freshly ground black pepper
- 1/4 teaspoon dry mustard
- 1-1/2 cups milk at room temperature
- 2 cups fresh whole-kernel corn
- 3/4 cup shredded cheddar cheese
- 8 slices toast
- 8 stalks of cooked fresh asparagus.
Directions
1
Melt butter in a skillet.
2
Blend in flour, salt, pepper and dry mustard.
3
Add the milk and corn.
4
Stir constantly over low heat until thickened.
5
Add the cheese and continue cooking until it has melted, stirring occasionally.
6
Place an asparagus spear on each piece of toast and pour rarebit over asparagus.
Recipe sourced from
fandom