Welsh Rarebit
A historical recipe from A little girl's cookery book, by Caroline French Benton, Mary Florence Hodge (1911).
A historical recipe
A little girl's cookery book, by Caroline French Benton, Mary Florence Hodge (1911). Project Gutenberg eBook #69364.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
United Kingdom
This recipe is known as British, but other nations also prepare similar recipes.
Credit
From A little girl's cookery book, by Caroline French Benton, Mary Florence Hodge (1911). Digitised by Project Gutenberg, eBook #69364 (https://www.gutenberg.org/ebooks/69364). Public domain in the USA; its status may differ elsewhere.
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.
Ingredients 3 ingredients
- two slices of bread half-inch thick
- two tablespoonfuls of thick cream
- a teaspoonful of mixed mustard
Method
- Cut one or two slices of bread half-inch thick, and toast it on both sides and well butter it.
- Take half-pound of good Cheddar cheese, cut it up in very thin slices, and put in a stewpan, with two tablespoonfuls of thick cream, a teaspoonful of mixed mustard, and a little pepper.
- Stir all these over the fire till the mixture is like cream;
- cut the toast in square pieces and place on a hot dish, and pour the cheese mixture all over them, and brown quickly with a red-hot salamander.
Plating
The plating picture will go here.
Our own image generator will draw it from this recipe's words. Pictures from the recipe's source are never copied or shown.