Welsh Rabbit
From The Dudley book of cookery and household recipes, 1909
Presented as published in 1909. 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 Dudley book of cookery and household recipes (1909) by Dudley, Georgiana Elizabeth Ward Countess of, page 54. The excerpt below is the record exactly as published.
WELSH RABBIT MIX four ounces of double Gloucester cheese or red American with one gill of cream, a spot or two of mixed mustard, and a little cayenne. When 176 SAVOURIES mixed over the fire it will become smooth and creamy. Then add two yolks of eggs
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