Welsh Rarebit
A historical recipe from Cookery for Little Girls, by Olive Hyde Foster (1910).
A historical recipe
Cookery for Little Girls, by Olive Hyde Foster (1910). Project Gutenberg eBook #37444.
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 Cookery for Little Girls, by Olive Hyde Foster (1910). Digitised by Project Gutenberg, eBook #37444 (https://www.gutenberg.org/ebooks/37444). 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
- a pound of grated cheese
- a teaspoonful of salt
- a teaspoonful of prepared mustard
- a dash of red pepper
- a cup of cream
- a teaspoonful of butter
- one beaten egg
Method
- This is another good dish for an evening supper.
- Crumble half a pound of grated cheese, and put in a chafing-dish or a double boiler.
- Season with half a teaspoonful of salt, half a teaspoonful of prepared mustard and a dash of red pepper.
- When it begins to melt, stir constantly, and as soon as it begins to look the least bit "stringy," pour in slowly a quarter of a cup of cream and one beaten egg.
- As this blends, add a teaspoonful of butter, cook until smooth, and serve immediately on rounds of hot toast or square soda crackers.