Welsh Rarebit
A historical recipe from The Community Cook Book, by Anonymous (1914).
A historical recipe
The Community Cook Book, by Anonymous (1914). Project Gutenberg eBook #24387.
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 Community Cook Book, by Anonymous (1914). Digitised by Project Gutenberg, eBook #24387 (https://www.gutenberg.org/ebooks/24387). 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
- One-fourth pound grated cheese, one-fourth cup cream or milk, one-half teaspoonful mustard, one-half teaspoonful salt, a little cayenne pepper, one egg, one teaspoonful butter, dry toast.
- Put cheese and milk or cream in double boiler, mix mustard, salt and cayenne;
- add egg and beat well.
- When cheese is melted, stir in mixture of dry ingredients and the egg, then the butter, and cook until it thickens.
- Stir constantly.
- Pour it over toast.
- Moderate heat and constant stirring, two important points.