Welsh Rarebit

Ingredients

• 2 eves well beaten
• 1.5 teaspoon pepper
• 2 teaspoons mustard
• 1 teaspoon flour
• 1/4 teaspoon salt
• 1 pint of milk heated in a double boiler
• 1 pound of cheese

Method

1. 1

   Heat milk in a double boiler to boiling point, add cheese and let dissolve.

2. 2

   Add other ingredients and remove from fire when thick.

Nutrition per serving

As published

This recipe was extracted from One hundred choice recipes and business directory of Kannapolis, N.C. (1928) by Woman's Club of Kannapolis (N.C.), page 7. The excerpt below is the record exactly as published.

1 teaspoon pepper 4 eges 1 teaspoon salt. Run meat through meat chopper, remove all fat and gristle. Crush crackers until very fine erumbs. Mix meat, crackers, eggs, salt and pepper together, shape into round loaf and bake in hot oven one hour. Keep basting often with hot wter and butter. Fine for sandwiches sliced cold and used with dressing. ¢’ Mrs. D. A. Jolly. w Meat Loaf 1 pound of beef 1%, pound of pork Ya pound of veal Grind together add 1 eup of bread crumbs and 2 eggs. Season with salt and pepper sprinkle bread crumbs over the top and bake for one hour. Serve with tomato sauce. Mrs. M. L. Ridenhour, Salmon Loaf 1 pound ean of salmon 1 teaspoon salt %4 teaspoon paprica 1 tablespoon lemon juice 2 eggs slightly beaten and milk as directed. 1 cup dry bread crumbs Put salmon liquid in a cup, remove skin and bones from salmon. Add liquid with enough milk to fill enp, add remaining ingre- dients and let stand an hour or more. Put in small bread pan lined with paper, thoroughly greased. Bake one hour in moderate oven. Turn out on platter, remove paper carefully garnish with green peas and sliced radishes. Serve ‘with white sauce. Mrs. C. M. Powell. Salmon Croquetts 1 large cup of irish potatoes 1 large can of salmon mashed 1 egg, mustard, salt, red pepper and lemon juice to taste. Mix well, form into pyramid shapes, dip into beaten eggs, roll in cracker and fry a golden brown. Mrs. John H. Rutledge. Old Fashioned Stuffing 2 cups hot mashed _ pota- 3 eggs toes 114 teaspoons salt 3 eups of bread crumbs 1, teaspoon of black pep- 1-3 eup butter per. If for fowl chop gizzard and liver and add to mixture before stirring in liquid. Mix with broth, left from boiling, until a thick batter stage is reached. Mrs. Lois Winecoff Earnhardt. epey Welsh Rarebit 2 eves well beaten 1% teaspoon pepper 2 teaspoons mustard 1 teaspoon flour 14 teaspoon salt 1 pint of milk heated in a double boiler, with 1 pound of cheese

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