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Welsh Rarebit

A historical recipe from My hundred favorite recipes, by Mary Blake, Carnation Milk Products Company (1927).

A historical recipe

My hundred favorite recipes, by Mary Blake, Carnation Milk Products Company (1927). Project Gutenberg eBook #65501.

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 My hundred favorite recipes, by Mary Blake, Carnation Milk Products Company (1927). Digitised by Project Gutenberg, eBook #65501 (https://www.gutenberg.org/ebooks/65501). 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

  1. 2 tbsp.
  2. butter 2 tbsp.
  3. flour ½ tsp.
  4. salt ¼ tsp.
  5. mustard Few grains cayenne ½ cup Carnation Milk ½ cup water 1 egg ½ lb.
  6. American cheese Make a white sauce of the butter, flour, seasonings, and Carnation diluted with water.
  7. Add finely cut or grated cheese and stir until melted.
  8. Pour hot sauce on beaten egg and mix well.
  9. Serve hot on toast.
  10. Serves 4.