Welsh Rarebit

Ingredients

• 1 cup of grated cheese
• 1 egg
• 1 teaspoon of mustard
• 2 tablespoons of butter
• 1 cup of scalded milk or cream
• Salt
• paprika

Method

1. 1

   Melt the butter, add the cheese and seasonings.

2. 2

   When nearly melted, pour over them the scalded milk or cream, and just before serving, the egg well beaten.

3. 3

   Serve on toast or crackers.

Nutrition per serving

As published

This recipe was extracted from Burlington ladies cook book & 25 secrets of success (1901), page 20. The excerpt below is the record exactly as published.

salt, % lea- spoon of mace, 24 cup of cream, i^s cups of flour, '<2 teaspoon of cinnamon, % teaspoon of ginger, 1 ^^ tea- spoons of B. Powder. Sift all dry ingredients ( except sugar ) together; beat eggs, sugar and cream vigorous- ly, then add dry ingredients slovvlv. Mix well and bake 34 hour. Miss fsjellie Sli"Rli^l'f 522 Curran Str. Rice Muffins 2 cups of flour. ^2 teaspoon of vSalt. i cup of milk, X cup of melted butter, i cup of boiled rice, 2teavSpoons of B. Powder, i q^^. Sift together flour, salt and B. Powder, add the rice, and worK in lightly. Mix to the batter with the ^gg milk and butter, and baKe in hot greased gem pans about thirty minutes, Mrs Qoi'VA3i'A 516 Curran Str. Lady canvassers can make good profits by having a (sideline) of GflLLlHG CARDS Send 1 Q c for Samples with your name on, to Gus. Bree. Cliccolate Caranieis 59 One cupful of grated chocolate, 2 cupsful of brown sugar, I cupful of West India mclasscs, 1 cupful of millc, or cream, butter the size of an egg, boil until thick, ahnost brittle stirring constantly. Turn it out on to buttered plates, and wl:en it begins to stilTen, marK it in squares, so that it will break easily wh^n cold. So.ne lixeit flavored with a tablespoonful of vanilla. Mrs \_,hz\e [jingle Si I r:im Str. Ca:-a:nel Filling I scant cup of butter, 2 cups of brown sugar, % cup of sweet milk. Mix well together and cook very fast until it hardens slightly, when dropped in cold water. Miss Minnie Ranike I4I7 Bodeman Str. Sponge Cak2 10 eggs 2 cups of sugar, 2 cups of flour, i teaspoon of B. Powder, beat yolks and eugar to cream, Beat whitesof eggs seperately. Flavor to suit t-dste. Bake 1 hour. Mrs W- f^agnus 863 Arch Str. Anias Cakes Take i prr.nd of sugar, and 4 eggs, stir >^ hour, then add ^,4 tcaspconful of hartshorn well powdered. Anias to taste, and flour to make very stiff; then bake libs Minnie B^'^c I9I3 ^.lilkr rtr. 6o Vanilla Wafers You take Vs cup of butter, fivA Vs cup of lard mixed and then taKe 1 cup of su^iar, i erg well beaten, % cup of milk, 2}i cups of flour, 1 level teaspconful of B Pow- der, ^s teaspcon of salt, at;d 2 teaspoons of vanilla. Cream tbe butter and lard add the sugar egg milk and vanilla, sift together thoroughly the flour, B. Powder and salt, and add. Cut into shape and bake in a moder- ate oven, lilies Hanna Rodin. 190I Her:.chler Str. Ginger C.)')kies I cupful of sugar, i cupful of molasses, 1 cupful cf lard or butter, 2 eggs, i teaspoonful of salt, i teaspcon- ful of ginger, ^2 teaspoonful of cloves, % teaspoonful of cinnamon, }4 teaspconful of allspice, 1 eup of hot water, stir in this water 1 teaspoonful of baKing scda. Add enough flour to stiffen it, then bake in quick oven. Miss Rose Rynott. 317 Emmett Str. Welsh R-irebit I cup of grated cheese, 1 egg. i teaspoon of mustard 2 tablespoons of butter, i cup of scalded milx or cream Salt and paprica

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