British/Irishlunch
Welsh Rarebit
From The household cook book, 1902
Serves 2
Some add butter and milk to melted cheese before pouring over toast.
Presented as published in 1902. 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 The household cook book (1902) by Smiley, James B[ethuel],, page 154. The excerpt below is the record exactly as published.
WELSH RAREBIT.— Cut slices of stale bread about | inch thick, and toast them a nice brown on both sides (take time enough 6o that it can be well done without scorching, and this rule will apply to making toast at any time). Have as many thin slices of rich, mild cheese as there are of the toasted bread; dip the edges of the toast in hot water, and spread with softened butter; lay a slice of the cheese on each slice of toast, and set the platter on the top shelf of a hot oven until the cheese is melted into the toast and slightly browned. Another way is to lay each slice of toast on a blue^^edged English baking=^plate, just a little larger than the toast; 202 MILK, BUTTER AND CHEESE dust a little cayenne, or peppe
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