Welsh Rabbit
A historical recipe from Cheese and its economical uses in the diet, by Langworthy, C. F. (Charles Ford), Caroline Louisa Hunt (1916).
A historical recipe
Cheese and its economical uses in the diet, by Langworthy, C. F. (Charles Ford), Caroline Louisa Hunt (1916). Project Gutenberg eBook #70067.
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 Cheese and its economical uses in the diet, by Langworthy, C. F. (Charles Ford), Caroline Louisa Hunt (1916). Digitised by Project Gutenberg, eBook #70067 (https://www.gutenberg.org/ebooks/70067). 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
- 1 tablespoonful of butter
- 1 teaspoonful of cornstarch
- ½ cupful of milk
- ½ pound of cheese
- ¼ teaspoonful each of salt
- a pound of beef
Method
- 1 tablespoonful of butter.
- 1 teaspoonful of cornstarch.
- ½ cupful of milk.
- ½ pound of cheese, cut into small pieces.
- ¼ teaspoonful each of salt and mustard.
- A speck of cayenne pepper.
- Cook the cornstarch in the butter;
- then add the milk gradually and cook two minutes;
- add the cheese and stir until it is melted.
- Season and serve on crackers or bread toasted on one side, the rabbit being poured over the untoasted side.
- Food value is that of about three-fourths of a pound of beef.
- Calculated cost (see p.
- 23), 13 cents.