British/Irishlunch
Welsh Rarebit
From Fifty dinners, 1895
Gruyere cheese can be used as an alternative.
Presented as published in 1895. 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 Fifty dinners (1895) by A. R. Kenney-Herbert, page 57. The excerpt below is the record exactly as published.
a slice of Welsh cheese made of sheep and cow’s milk ; toast a piece of bread less than a quarter of an inch thick, so as to be quite dry and crisp, butter it slightly, and keep it hot while you toast the slice of cheese on both sides, but without allowing it to drip. As soon as this condition is attained lay it on the toast, and serve immediately, dusted over with “devil seasonin
Cook this with the app: pantry check, scaling, and the assistant.