Welsh Rarebit
A historical recipe from Mrs. Wilson's Cook Book Numerous New Recipes Based on Present Economic Conditions, by Mary A. Wilson (1920).
A historical recipe
Mrs. Wilson's Cook Book Numerous New Recipes Based on Present Economic Conditions, by Mary A. Wilson (1920). Project Gutenberg eBook #17438.
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 Mrs. Wilson's Cook Book Numerous New Recipes Based on Present Economic Conditions, by Mary A. Wilson (1920). Digitised by Project Gutenberg, eBook #17438 (https://www.gutenberg.org/ebooks/17438). 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
- one-half pound cheese very fine
- One-half teaspoon of mustard
- One teaspoon of grated onion
- One tablespoon of Worcestershire sauce
- Two well-beaten eggs
Method
- Cut one-half pound cheese very fine and then place in a saucepan and add One-half teaspoon of mustard, One teaspoon of grated onion, Two well-beaten eggs, One tablespoon of Worcestershire sauce.
- Stir until well creamed and free from lumps and then pour over slices of toast.
- Sprinkle lightly with paprika and serve.