Welsh Rare-Bit
A historical recipe from Miss Parloa's New Cook Book, by Maria Parloa.
A historical recipe
Miss Parloa's New Cook Book, by Maria Parloa. Project Gutenberg eBook #6745.
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 Miss Parloa's New Cook Book, by Maria Parloa. Digitised by Project Gutenberg, eBook #6745 (https://www.gutenberg.org/ebooks/6745). 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
- Half a pound of cheese, two eggs, a speck of cayenne, a table-spoonful of butter, one teaspoonful of mustard, half a teaspoonful of salt, half a cupful of cream.
- Break the cheese in small pieces and put it and the other ingredients in a bright sauce-pan, which put over boiling water.
- Stir until the cheese melts;
- then spread the mixture on slices of crisp toast.
- Serve immediately.
- A cupful of ale or beer can be used instead of the cream.
- Welsh, Rare-Bit, No.
- 2.
- Grate one pint of cheese.
- Sprinkle on it half a teaspoonful of mustard, one-fourth of a teaspoonful of salt and a speck of cayenne.
- Heap this on slices of buttered toast.
- Put in the hot oven for a few moments, and when the cheese begins to melt, serve at once.