Skip to content

Welsh Rabbit

A historical recipe from Clayton's Quaker Cook-Book Being a Practical Treatise on the Culinary Art Adapted to the Tastes and Wants of All Classes, by H. J. Clayton (1883).

No ratings yet

A historical recipe

Clayton's Quaker Cook-Book Being a Practical Treatise on the Culinary Art Adapted to the Tastes and Wants of All Classes, by H. J. Clayton (1883). Project Gutenberg eBook #38823.

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

United Kingdom This recipe is known as British, but other nations also prepare similar recipes.

Source Public domain in the USA
Credit

From Clayton's Quaker Cook-Book Being a Practical Treatise on the Culinary Art Adapted to the Tastes and Wants of All Classes, by H. J. Clayton (1883). Digitised by Project Gutenberg, eBook #38823 (https://www.gutenberg.org/ebooks/38823). Public domain in the USA; its status may differ elsewhere.

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.

Ingredients 2 ingredients

  1. one-half pound of best cheese--not
  2. three tablespoonfuls rich milk

Method

  1. To prepare Welsh rabbit, or rare-bit--both names being used to designate this popular and appetizing dish, which has ever been a favorite with gourmands and good livers, both ancient and modern--take one-half pound of best cheese--not, however, over nine months old--Davidson's, Gilroy, California, or White's, Herkimer County, New York, and cut in small pieces.
  2. Put over a slow fire, in a porcelain-lined kettle;
  3. when it begins to melt pour in three tablespoonfuls rich milk or cream, and a little good mustard.
  4. Stir from the time the cheese begins to melt, to prevent scorching.
  5. Have ready a quite hot dish;
  6. cover the bottom with toast, buttered upon both sides, upon which pour the melted cheese, spreading evenly over.
  7. If you prefer, you may use as a condiment a little mustard, pepper or any favorite sauce.
  8. This is a dish that must be eaten as soon as taken from the fire.

Plating

The plating picture will go here.

Our own image generator will draw it from this recipe's words. Pictures from the recipe's source are never copied or shown.

Create your own image with FoodStudio