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Welsh Rabbit

A historical recipe from I Go A-Marketing, by Henrietta Sowle (1900).

A historical recipe

I Go A-Marketing, by Henrietta Sowle (1900). Project Gutenberg eBook #55566.

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 I Go A-Marketing, by Henrietta Sowle (1900). Digitised by Project Gutenberg, eBook #55566 (https://www.gutenberg.org/ebooks/55566). 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. Because you may think I don't know how to make one if I say nothing, I suppose I shall have to offer a word or so about Welsh rabbits.
  2. Melt an ounce of butter in the chafing-dish and then stir in and let melt slowly a pound of cheese cut up into very small pieces.
  3. Season this as you go along with paprika, a little salt, and mustard as you think you like it.
  4. When the cheese is quite melted pour in, very slowly, a little beer or ale, about two gills in all.
  5. Then when it is well blended with the cheese stir in a couple of eggs well beaten and serve on crackers.
  6. Did you ever try making your rabbits with ginger ale?
  7. Really they are good in that way, and it is very palatable to drink when you are eating them.
  8. And cider is delicious served with rabbits, also--the champagne cider.
  9. Try it some time.