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Welsh Rabbit

A historical recipe from The Century Cook Book, by Mary Ronald (1895).

A historical recipe

The Century Cook Book, by Mary Ronald (1895). Project Gutenberg eBook #34822.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Source and licence

From The Century Cook Book, by Mary Ronald (1895). Digitised by Project Gutenberg, eBook #34822 (https://www.gutenberg.org/ebooks/34822). Public domain in the USA; its status may differ elsewhere.

Read the original Public domain in the USA

What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.

United Kingdom. Associated with United Kingdom by a demonym leading its title: Welsh (confidence 0.55). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.

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Ingredients

Method

  1. 1 pound of cheese.
  2. 1/2 cupful of ale or beer.
  3. Dash of cayenne.
  4. 1/2 teaspoonful of dry mustard.
  5. 1/2 teaspoonful of salt.
  6. Slices of toast.
  7. Grate or cut into small pieces fresh American cheese.
  8. Place it in a saucepan or chafing-dish with three quarters of the ale.
  9. Stir until it is entirely melted;
  10. then season with the mustard, salt, and pepper, and pour it over the slices of hot toast, cut in triangles or circles.
  11. Everything must be very hot, and it must be served at once, as the cheese quickly hardens.
  12. Some use a scant teaspoonful of butter (more will not unite), a few drops of onion-juice, and the beaten yolks of two eggs, added just before serving.
  13. The egg makes it a little richer and prevents the cheese hardening so quickly.
  14. Milk may be used instead of ale to melt the cheese, in which case the egg should also be used.
  15. If any of the cheese fondu is left, it can be heated again with the rest of the ale for the second helping.