Welsh Rabbit
A historical recipe from The Auxiliary cook book, by Hebrew Sheltering Guardian Society. Auxiliary Society (1909).
A historical recipe
The Auxiliary cook book, by Hebrew Sheltering Guardian Society. Auxiliary Society (1909). Project Gutenberg eBook #68909.
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 Auxiliary cook book, by Hebrew Sheltering Guardian Society. Auxiliary Society (1909). Digitised by Project Gutenberg, eBook #68909 (https://www.gutenberg.org/ebooks/68909). 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
- one pound of fresh American cheese
- two tablespoons of butter
- a cup of cream
- two well-beaten eggs
Method
- Put one pound of fresh American cheese cut in small pieces in the chafing-dish over flame or hot-water pan.
- As it melts press and stir with the back of a spoon.
- When nearly soft add two tablespoons of butter, red pepper, salt, and mustard to taste;
- then add half a cup of cream;
- stir until smooth.
- Add two well-beaten eggs, stir hard for a moment.
- Put cover on the dish.
- Let mixture rest with flame turned on for two or three seconds, then put out the flame;
- leave a few seconds longer without stirring.
- Serve on buttered toast.
- Beer or ale may be used instead of cream or eggs.