Welsh Rarebit with Ale
A historical recipe from Salads, Sandwiches and Chafing-Dish Dainties With Fifty Illustrations of Original Dishes, by Janet McKenzie Hill (1899).
A historical recipe
Salads, Sandwiches and Chafing-Dish Dainties With Fifty Illustrations of Original Dishes, by Janet McKenzie Hill (1899). Project Gutenberg eBook #19077.
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 Salads, Sandwiches and Chafing-Dish Dainties With Fifty Illustrations of Original Dishes, by Janet McKenzie Hill (1899). Digitised by Project Gutenberg, eBook #19077 (https://www.gutenberg.org/ebooks/19077). 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 tablespoonful of butter
- a pound of soft American cheese
- a teaspoonful of salt
- 1 teaspoonful of mustard
- a cup of ale
- 1 egg
Method
- 1 tablespoonful of butter.
- Generous 1/2 a pound of soft American cheese, broken into bits.
- 1/3 a teaspoonful of salt.
- 1 teaspoonful of mustard.
- A few grains of cayenne.
- 1/2 a cup of ale.
- 1 egg.
- Method.--Put the butter into the chafing-dish (using the bath);
- when melted, add the cheese and ale.
- Mix the salt, mustard and cayenne, add the egg, and beat thoroughly.
- When the cheese is melted, add the egg mixture and let cook until it thickens.
- Serve as before.