Welsh Rarebit (Alternate)

Ingredients

• a lump of butter size of an egg
• one pound of cheese
• half bottle of beer
• an egg
• half teaspoonful of mustard

Method

1. 1

   Melt butter in chafing dish, add cheese cut into dice.

2. 2

   When melting, slowly add beer and cook until mixed.

3. 3

   Add beaten egg with mustard, cook another minute, then serve hot on crackers or toasted bread.

As published

This recipe was extracted from How we cook in Tennessee .. (1906) by Jackson (Tenn.). First Baptist Church. The Silver Thimble Society., page 41. The excerpt below is the record exactly as published.

One pound of cheese, half glass of ale, yolk of an egg, one teaspoonful of dry mustard, one teaspoonful of Worcester sauce, a dash of pepper and a few drops of Tabasco sauce. If the cheese is fresh salt the above. Into the chafing dish put a few small lumps of butter, and after it has simmered a bit put in the cheese. Stir continually and gradually add the ale. When the cheese and the ale are well blended stir in the above condiments, prepared as follows: To the yolk of an egg broken into a cup add the dry mustard, Worcester sauce, pep- per and Tabasco. Let it have one more heating and pour over crackers, or toasted bread. — Miss Katherine Bray. Welsh Rarebit. — Put into the chafing dish or pan a lump of butter size of an egg, melt it; then put in one pound of cheese that has been cut into dice; when this begins to melt, add slowly half bottle of beer and cook till it is all mixed ; then put in an egg into which half teaspoonful of mustard

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