Estimated Nutrition (whole recipe, rough)
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Butter | 1 tbsp (14g) | 102 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Chili | 1 tsp (2.7g) | 8 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
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 pint white stock
- two tablespoonfuls butter
- one cup cream
- half tablespoonfuls lemon juice
- six slices of toast
- one pound of soft cheese in small bits
- one-half saltspoonful red pepper
- four table- spoonfuls flour
- six mushrooms
- one tablespoon- ful gelatine
- one-half glass of ale
- lemon juice
- pepper
Directions
One pint white stock, two tablespoonfuls butter, four table- spoonfuls flour, six mushrooms, or the liquor from a half can, one cup cream, one and a half tablespoonfuls lemon juice. Cook the butter and flour well together with salt and pepper if the stock is not already well seasoned. Add the stock as in plain white sauce, then the mushrooms, washed, peeled and cut small ; let the sauce simmer twenty minutes with the lid half on. Skim off the butter as it rises. Strain through a fine sieve press- ing hard ; add the cream and lemon juice and let boil about three minutes. Pour out and stir often while cooling. If this is to be used to mask a chaud-froid it will need one tablespoon- ful gelatine.
WELSH RAREBIT NO. 2.
Prepare six slices of toast, removing the crusts. Cut one pound of soft cheese in small bits and put them in a chafing- dish. Add one-half glass of ale or bt,er, one-half saltspoonful red pepper, and stir with a silver spoon until the whole mass is well melted. Serve the preparation on the toast which should already be on the plates.