Estimated Nutrition (whole recipe, rough)
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Milk | 1 cup (244ml) whole | 149 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Egg | 1 large egg (50g) | 78 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| 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
- one pound chopped american cheese
- one teaspoonful of dry mustard
- one teaspoonful of worcestershire sauce
- one-half pound cheese cut in cubes
- three tablespoons milk
- a dash of red
- two eggs
- mustard
- black pepper
- salt
- pepper
Directions
One pound chopped American cheese, yolk of an egg, one teaspoonful of dry mustard, one teaspoonful of Worcestershire sauce and butter, a dash of red and one or two of black pepper, and a few drops of tabasco. If the cheese is fresh, salt the above. Into the chafing dish put a few small lumps of butter. After it has simmered a bit put in the cheese. Stir constantly. When the cheese is well blended stir in above condiments pre- pared as follows : To the yolk of the egg, broken into a cup, add the dry mustard and Worcestershire sauce, red and black pepper and tabasco. Let it have one more heating and pour over toast or toasted biscuit.
WELSH RAREBIT. ,
One-half pound cheese cut in cubes, two eggs (beaten), three tablespoons milk, salt and pepper to taste. Cook quickly in chafing dish with small piece butter in same. Serve on toast. — Miss Blanche Parsons, Saginaw, Mich.
WILLIAMS PUBLIC LIBRARY ASSOCIATION 99