Welsh Rarebit
From The Warrenton cook book, 1951
Presented as published in 1951. 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 Warrenton cook book (1951) by Warrenton Woman's Club (N.C.), page 16. The excerpt below is the record exactly as published.
WELSH RAREBIT a Make cream dressing yy, t. salt iP es Jaablhi< 1 T. butter, heaped 1 T. fiour, heaped Pinch red pepper Rub butter, flour, pepper, and salt together, heat Slowly in double boiler; when thoroughly blended, add milk slowly, stirring constantly; when the sauce has thickened as much as heavy cream, add slowly three-fourths pound grated cheese; when mixture thickens add three tablespoons of either sherry or strawberry wine
Cook this with the app: pantry check, scaling, and the assistant.