Welsh Rarebit
A historical recipe from Cook book of tested receipes, by Ida Lee Cary (1920).
A historical recipe
Cook book of tested receipes, by Ida Lee Cary (1920). Project Gutenberg eBook #68983.
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 Cook book of tested receipes, by Ida Lee Cary (1920). Digitised by Project Gutenberg, eBook #68983 (https://www.gutenberg.org/ebooks/68983). 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
- 1 teacup of grated cheese
- 1 tablespoon of butter
- 3 tablespoons of sweet cream
- 1 tablespoon of mixed mustard
- ¹⁄₂ teaspoon of salt
- 3 eggs
Method
- 1 teacup of grated cheese, 3 eggs, 1 tablespoon of butter, 3 tablespoons of sweet cream or milk, 1 tablespoon of mixed mustard, ¹⁄₂ teaspoon of salt.
- Put the cheese, butter and cream into a double boiler, when the cheese is melted, stir in the eggs well beaten, add the seasoning and cook until it thickens, then pour over slices of hot buttered toast.