Welsh Rarebit
A historical recipe from The royal baker and pastry cook, by Royal Baking Powder Company (1902).
A historical recipe
The royal baker and pastry cook: A manual of practical cookery, by Royal Baking Powder Company (1902). Project Gutenberg eBook #73744.
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 The royal baker and pastry cook, by Royal Baking Powder Company (1902). Digitised by Project Gutenberg, eBook #73744 (https://www.gutenberg.org/ebooks/73744). 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 pound cheese
- a slice on each plate
Method
- Select richest and best American cheese, the milder the better, as melting brings out strength.
- To make 5 rarebits, take 1 pound cheese, grate and put in tin or porcelain-lined saucepan;
- add ale (old is best) enough to thin the cheese sufficiently, say about a wine-glass to each rarebit.
- Place over fire, stir until it is melted.
- Have slice of toast ready for each rarebit (crusts trimmed);
- put a slice on each plate, and pour cheese enough over each piece to cover it.
- Serve while hot.