Welsh Rarebit
A historical recipe from Salads, Sandwiches and Chafing-Dish Dainties With Fifty Illustrations of Original Dishes, by Janet McKenzie Hill (1899).
A historical recipe
Salads, Sandwiches and Chafing-Dish Dainties With Fifty Illustrations of Original Dishes, by Janet McKenzie Hill (1899). Project Gutenberg eBook #19077.
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 Salads, Sandwiches and Chafing-Dish Dainties With Fifty Illustrations of Original Dishes, by Janet McKenzie Hill (1899). Digitised by Project Gutenberg, eBook #19077 (https://www.gutenberg.org/ebooks/19077). 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
- 1 tablespoonful of butter
- a pound of cheese
- a teaspoonful of salt
- A dash of paprica
- a cup of cream
- a teaspoonful of cornstarch
- a cup of thin cream
- a pound of mild cheese
- a saltspoonful of mustard
- 2 eggs
Method
- 1 tablespoonful of butter.
- 1/2 a pound of cheese, cut fine or grated.
- 1/4 a teaspoonful of salt.
- A dash of paprica.
- 1/2 a cup of cream.
- The beaten yolks of 2 eggs.
- Method.--Melt the butter, add the cheese and seasonings, and stir until melted;
- then add the eggs, diluted with the cream, and stir until smooth and slightly thickened.
- Do not allow the mixture to boil at any time in the cooking;
- if necessary, cook over hot water.
- Serve on thin crackers, hot shredded-wheat or granose biscuit, or on bread toasted on but one side, placing the rarebit on the untoasted side.
- Welsh Rarebit, No.
- 2.
- 1 tablespoonful of butter.
- 1/2 a teaspoonful of cornstarch.
- 1/2 a cup of thin cream.
- 1/2 a pound of mild cheese.
- 1/4 a teaspoonful of salt.
- 1/2 a saltspoonful of mustard.
- A few grains of cayenne.
- Method.--Melt the butter;
- add to it the cream in which the cornstarch has been stirred.
- Let cook two minutes, and add the cheese broken into bits.
- Stir until the cheese is melted and the mixture perfectly smooth.
- Add the salt, mustard and paprica, and serve at once as above.