Welsh Rarebit
A historical recipe from My Pet Recipes, Tried and True Contributed by the Ladies and Friends of St. Andrew's Church, Quebec, by Various.
A historical recipe
My Pet Recipes, Tried and True Contributed by the Ladies and Friends of St. Andrew's Church, Quebec, by Various. Project Gutenberg eBook #21826.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
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.
Credit
From My Pet Recipes, Tried and True Contributed by the Ladies and Friends of St. Andrew's Church, Quebec, by Various. Digitised by Project Gutenberg, eBook #21826 (https://www.gutenberg.org/ebooks/21826). 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
- one pound cheese grate
- a slice of toast
- a slice on each plate
Method
- Select richest and best American cheese, (Canadian will do), the milder the better, as melting brings out strength.
- To make five rarebits take one pound cheese grate and put in the saucepan;
- add ale (old is best) enough to thin the cheese sufficiently, say about a wine glassful to each rarebit.
- Place over the fire, stir until it is melted.
- Have ready a slice of toast for each rarebit (crusts trimmed);
- put a slice on each plate, and pour cheese enough over each piece to cover it.
- Serve at once.
Plating
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