British/Irish
Welsh Rabbit
From Savouries and sweets suitable for luncheons and dinners, 1886
Presented as published in 1886. 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 Savouries and sweets suitable for luncheons and dinners (1886) by Mary L. Allen, page 17. The excerpt below is the record exactly as published.
Welsh Rabbit. For Two Persons. — 3 slices of buttered toast ; 3 slices of f cheese ; ^ teaspoonful of mustard and salt mixed. Make some slices of buttered toast, cover them “ with slices of cheese,
Cook this with the app: pantry check, scaling, and the assistant.