British/Irishlunchvegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free

Welsh Rare-bit

Name: Welsh Rare-bit
Yield: 2 servings
Cuisine: British/Irish
Ingredients: as many eggs as you wish; a piece of cheese weighing a third of the weight of the eggs; a slice of butter weighing a sixth; add a little salt; a large portion of pepper

From Cassell's dictionary of cookery, 1892

Serves 2

Serve with wine.

Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 1473. The excerpt below is the record exactly as published.

as many eggs as you wish, according to the number of guests, and weigh them ; then take a piece of cheese weighing a third of the weight of the eggs, and a slice of butter weighing a sixth ; beat the eggs well up in a saucepan, after which put in the butter and cheese, the latter either grated or chopped up very small ; place the saucepan on a good fire, and stir it with a flat spoon until the mixture becomes sufiiciently thick and soft ; add a little salt and a large portion of pepper

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