British/Irishlunch

Welsh Rarebit

Name: Welsh Rarebit
Cuisine: British/Irish
Ingredients: Cut bread into slices about one inch in thickness; spread with butter; slices of cheese not quite as large as the bread; a little mustard already prepared; seasoning of pepper

From Canoe and Camp Cookery: A Practical Cook Book for Canoeists, Corinthian ..., 1885

Presented as published in 1885. 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 Canoe and Camp Cookery: A Practical Cook Book for Canoeists, Corinthian ... (1885) by Henry H. Soule , Seneca, page 25. The excerpt below is the record exactly as published.

Welsh Barebit. Cut bread into slices about one inch in thickness, and pare off the crust. Toast the slices slightly with- out hardening or burning and spread with butter ; cut slices of cheese not quite as large as the bread, lay it on the bread, and toast all over the fire on a broiler. Be careful that the cheese does not burn, and let it be equally melted. Spread over the top a little mustard already prepared and seasoning of pepper

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