Estimated Nutrition (whole recipe, rough)
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Cheddar Cheese | 1 oz (28g) | 113 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Egg | 1 large egg (50g) | 78 |
| 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
- 6 – 7 ounces cheddar cheese or strong cheese
- ½ cup milk
- 1 teaspoon mustard powder
- 1 tablespoon cornflour, heaped
- 1 egg
- salt
- pepper
- 8 – 10 slices bread
Directions
Grate cheese.
Beat the egg.
Put milk and mustard in a small saucepan heat slowly stirring all the time.
Mix the cornflour together with a small amount of extra milk and add to the hot, not boiling saucepan and stir.
Add grated cheese continue stirring on low heat until it boils and thickens.
Add beaten egg slowly while stirring.
Allow to cool.
For welsh rarebit, toast bread on one side, and spread liberal amount of the welsh rarebit in the untoasted side.
Grill and serve immediately
Or over vegetables, pour the hot sauce over the vegetables and serve immediately.