Scotch Rarebit
From The chafing-dish supper, 1894
Presented as published in 1894. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The chafing-dish supper (1894) by Christine Terhune Herrick, page 7. The excerpt below is the record exactly as published.
SCOTCH RAREBIT. Six hard-boiled eggs, coarsely chopped. Two tablespoonf uls butter. One tablespoonful flour. One tablespoonful anchovy paste. Half pint milk. Pinch of cayenne
Cook this with the app: pantry check, scaling, and the assistant.