Welsh Rarebit I
A historical recipe from The Boston cooking-school cook book, by Fannie Merritt Farmer (1896).
A historical recipe
The Boston cooking-school cook book, by Fannie Merritt Farmer (1896). Project Gutenberg eBook #65061.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
United Kingdom
This recipe is known as British, but other nations also prepare similar recipes.
Credit
From The Boston cooking-school cook book, by Fannie Merritt Farmer (1896). Digitised by Project Gutenberg, eBook #65061 (https://www.gutenberg.org/ebooks/65061). Public domain in the USA; its status may differ elsewhere.
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.
Ingredients 2 ingredients
- ½ lb. soft mild cheese
- ¼ teaspoon mustard Melt butter
Method
- 1 tablespoon butter 1 teaspoon corn-starch ½ cup thin cream ½ lb.
- soft mild cheese cut in small pieces ¼ teaspoon salt ¼ teaspoon mustard Melt butter, add corn-starch, and stir until well mixed, then add cream gradually, while stirring constantly, and cook two minutes.
- Add cheese, and stir until cheese is melted.
- Season, and serve on zephyrettes or bread toasted on one side, rarebit being poured over untoasted side.
- Much of the success of a rarebit depends upon the quality of the cheese.
- A rarebit should be smooth and of a creamy consistency, never stringy.
Plating
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