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Welsh Rarebit

A historical recipe from The Healthy Life Cook Book, 2d ed., by Florence Daniel (1915).

A historical recipe

The Healthy Life Cook Book, 2d ed., by Florence Daniel (1915). Project Gutenberg eBook #10632.

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 Healthy Life Cook Book, 2d ed., by Florence Daniel (1915). Digitised by Project Gutenberg, eBook #10632 (https://www.gutenberg.org/ebooks/10632). 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

  1. Cheese, butter, bread, pepper.
  2. Cut thin slices of cheese and put them with a little butter into a saucepan.
  3. When well melted pour over hot well-buttered toast.
  4. Dust with pepper.
  5. Put into a very hot oven for a few minutes and serve.
  6. 18.
  7. YEAST BREAD.
  8. 7 lbs.
  9. flour, salt to taste (about 3/4 ounce), 1 ounce yeast, 1-1/2 quarts of warm water.
  10. Put the flour into a pan or large basin, add salt to taste, and mix it well in.
  11. Put the yeast with a lump of sugar into a small basin, and pour a little of the warm water on to if.
  12. Cold or hot water kills the yeast.
  13. Leave this a little while until the yeast bubbles, then smooth out all lumps and pour into a hole made in the middle of the flour.
  14. Pour in the rest of the warm water, and begin to stir in the flour.
  15. Now begin kneading the dough, and knead until the whole is smooth and damp, and leaves the hand without sticking, which will take about 15 to 20 minutes.
  16. Time spent in kneading is not wasted.
  17. Set the pan in a warm place, covered with a clean cloth.
  18. Be careful not to put the pan where it can get too hot.
  19. The fender is a good place, but to the side of the fire rather than in front.
  20. Let it rise at least an hour, but should it not have risen very much--say double the size--let it stand longer, as the bread cannot be light if the dough has not risen sufficiently.
  21. Now have a baking-board well floured, and turn all the dough on to it.
  22. Have tins or earthenware pans, or even pie-dishes well greased.
  23. Divide the dough, putting enough to half fill the pans or tins.
  24. Put these on the fender to rise again for 20 to 30 minutes, then bake in a hot oven, about 350 degrees (a little hotter than for pastry).
  25. Bake (for a loaf about 2 lbs.
  26. in a moderate oven) from 30 to 40 minutes.
  27. Of course the time depends greatly on the size of the loaves and the heat of the oven.
  28. The above recipe produces the ordinary white loaf.
  29. Better bread would, in my opinion, result from the use of a very fine wholemeal flour such as the "Nu-Era," and the omission of salt.