Welsh Rabbit (without ale or beer)

Ingredients

• I lb. of good American cheese
• A teaspoonful of butter
• two or three large tablespoonfuls of milk
• one teaspoonful of Worcestershire sauce or English mustard
• each participant apply his or her own salt
• over the toast

Method

1. 1

   Keep toast warm on a hot plate.

2. 2

   Cut rind off cheese and break into walnut-sized pieces.

3. 3

   Butter a pan, add cheese, and stir until melting.

4. 4

   Add milk and stir until blended.

5. 5

   When boiling, add Worcestershire sauce or mustard.

6. 6

   Pour over toast.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 91. The excerpt below is the record exactly as published.

Welsh Rabbit (without ale or beer). — Put toast or slices of dry wheat bread on a hot plate and then keep warm. Take I lb. of good American cheese, not soft like putty, nor so hard that it is very brittle. Cut rind off thick, and break or cut cheese in pieces the size of walnuts, or smaller. Butter a polished pan over a hot fire. A teaspoonful of butter suffices, as too much butter makes the rabbit too rich. Put in the cheese, stir, and when melting add two or three large table-spoonfuls of milk, and keep stir- ring till all is melted and well blend- ed ; then, when it “ boils and bub- bles,” add one teaspoonful of Worces- tershire sauce or English mustard. Pour it over the toast and let each participant apply his or her own salt

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