Welsh Rarebit
A historical recipe from Suppers, by Paul Pierce (1907).
A historical recipe
Suppers: Novel Suggestions for Social Occasions, by Paul Pierce (1907). Project Gutenberg eBook #33975.
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 Suppers, by Paul Pierce (1907). Digitised by Project Gutenberg, eBook #33975 (https://www.gutenberg.org/ebooks/33975). 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 pound chopped American cheese;
- one-half glass ale;
- yolk of an egg;
- one teaspoonful dry mustard;
- one teaspoonful Worcestershire sauce and butter;
- a dash of red and one or two of black pepper;
- a few drops of Tabasco.
- If cheese is fresh add salt.
- Into the chafing dish put a few small lumps of butter.
- After it has simmered a bit put in the cheese.
- Stir constantly and gradually add the ale.
- When the cheese and ale are well blended stir in the condiments prepared as follows: To the yolk of the egg broken into a cup, add the dry mustard and Worcestershire sauce, red and black pepper and Tabasco.
- Let it have one more heating and pour over toast or toasted biscuit.