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Welsh Rabbit

A historical recipe from What to Eat, How to Serve it, by Christine Terhune Herrick (1891).

A historical recipe

What to Eat, How to Serve it, by Christine Terhune Herrick (1891). Project Gutenberg eBook #51197.

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 What to Eat, How to Serve it, by Christine Terhune Herrick (1891). Digitised by Project Gutenberg, eBook #51197 (https://www.gutenberg.org/ebooks/51197). 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. One egg, half-cup milk, one cup grated cheese;
  2. salt, Cayenne, and made mustard to taste;
  3. squares of stale bread toasted and buttered.
  4. Heat the milk in a double boiler, melt the grated cheese in this, season, add the egg, and pour the mixture over the toast.
  5. If the rabbit seems too thin, add more cheese or a few fine bread-crumbs.