Welsh Rabbit
A historical recipe from Molly Gavin's own cookbook, by Molly Gavin (1927).
A historical recipe
Molly Gavin's own cookbook, by Molly Gavin (1927). Project Gutenberg eBook #77698.
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 Molly Gavin's own cookbook, by Molly Gavin (1927). Digitised by Project Gutenberg, eBook #77698 (https://www.gutenberg.org/ebooks/77698). 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.
Create an image with FoodStudio Made by our AI generator from your own prepaid SecondMem credits. We keep no picture from the source.
Ingredients
- 1½ lb cheese
- 1 tbp butter
- 1 tsp dry mustard
- 1 egg
Method
- 1½ lb cheese, 1 tbp butter, ½ c milk, 1 tbp Worcestershire sauce, 1 tsp dry mustard, ⅓ tsp pepper or a little less of cayenne, 1 egg.
- Cut cheese into small pieces and put it in upper part of db;
- let cheese melt and become creamy;
- add butter, milk and seasoning;
- cook till smooth and;
- just before serving, stir in egg slightly beaten;
- this prevents rabbit being stringy;
- have ready slices of bread or toast (preferably the former), dip them into cheese and pour more over them on serving plate.