Simple Welsh Rabbit

Name: Simple Welsh Rabbit
Ingredients: four tablespoonfuls of flour; four of butter; one cupful of liquid; from three to four times its volume of grated or thinly sliced cheese

From Principles of food preparation, 1914

This version will not readily curdle or string.

Presented as published in 1914. 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 Principles of food preparation (1914) by Mary Davoren Molony Chambers, page 47. The excerpt below is the record exactly as published.

four table- spoonfuls of flour and four of butter to on? cupful of liquid. Any extra seasoning that may be desired for the rabbit is added, and when the sauce is cooked, from three to four times its volume of grated or thinly sliced cheese

Cook this with the app: pantry check, scaling, and the assistant.