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Welsh Rarebit (Alternative)
From The complete cook book, 1900
Serves 1
Presented as published in 1900. 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 complete cook book (1900) by Rees, Jennie Day Mrs., page 74. The excerpt below is the record exactly as published.
two tablespoonfuls of butter, two tablespoonfuls of ale, one saltspoonful of ground English mustard, a suspicion of garlic, a bit of cayenne and a saltspoonful of salt. Stir over the fire with a wooden spoon until it melts. Add cheese last, and serve at once on buttered toast. WELSH RAREBIT. One quarter pound soft American cheese cut in small pieces, two tablespoonfuls of butter, one saltspoonful of dry mustard and salt, a dust of cayenne pepper, one- half teaspoonful of tomato ketchup, one-quarter of 158 The Complete Cook Book. Worcestershire sauce and the yolks of two raw eggs beaten in one-half cup of milk
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Cook this with the app: pantry check, scaling, and the assistant.