Estimated Nutrition (whole recipe, rough)
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Cream Cheese | 1 oz (28g) | 99 |
| Egg | 1 large egg (50g) | 78 |
| 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 of american cream cheese
- one-half cup of ale
- one-half teaspoonful each of dry mustard
- one-fourth teaspoonful of paprica
- one tablespoonful of the ale
- one well-beaten egg
- salt
Directions
Split Bent's water crackers in halves, moisten by dipping quickly in very hot water, spread over with melted butter and French mustard, and a thick layer of grated cheese. Season with salt and paprica. Place in a hot oven until the cheese is creamy.
CHEESE DISHES. 187
WELSH RAREBIT (No. i).
One pound of American cream cheese. Herki- mer County is the best. One-half cup of ale or beer, one-half teaspoonful each of dry mustard and salt, one-fourth teaspoonful of paprica. Other seasonings can be used. Slices of hot toast or crackers. Cut the cheese into small pieces and put it in the chafing dish with one tablespoonful of the ale or beer. Stir and as it begins to melt add the rest of the ale gradually. As soon as it is all melted stir in the seasonings, then serve at once on toasted bread or crackers. Heat the plates. Everything must be very hot, as the cheese hardens quickly.
WELSH RAREBIT (No. 2).
Make the same as No. 1, using milk in place of the ale or beer, and one well-beaten egg, mixed with the milk. Cream can be used in place of milk.