British/Irish
Welsh Rarebit
From The encyclopædia of practical cookery, 1890
Serves 1
Presented as published in 1890. 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 encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 268. The excerpt below is the record exactly as published.
Welsh Rarebit.— (1) Chop small Jib. of cooking Cheese, put it with 2oz. of butter in a little saucepan, and as the butter melts and the Cheese gets warm, mash them together. When softened, add two yolks of eggs, ^ teacupful of ale, and a little cayenne pepper and salt. Stir till it is creamy, but do not let it boil, for that would spoil it. Place some slices of buttered toast
Cook this with the app: pantry check, scaling, and the assistant.