British/Irishlunchvegetarianpescatariannut-freesoy-freefish-freeshellfish-free

Welsh Rarebit

Name: Welsh Rarebit
Yield: 1 servings
Cuisine: British/Irish
Ingredients: Cut the cheese in small strips; a lump of butter; the yolk of an egg; one-half a glass of Madeira; season with salt; season with pepper; spread on a thin, hot toast

From The household (of the Detroit free press), 1886

Serves 1

Many prefer it without the egg and wine.

Presented as published in 1886. 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 household (of the Detroit free press) (1886) by Goff, May Perrin,, page 470. The excerpt below is the record exactly as published.

WELSH RAREBIT. Cut the cheese in small strips, if soft ; if hard, grate it down. Take a deep block-tin dish, put in the cheese, with a lump of butter, and set on the stove ; have ready the yolk of an egg, whipped, with one-half a glass of Madeira ; stir the cheese when melted till it is thoroughly mixed with the butter ; then add gradually the egg and wine ; keep stirring till it forms a smooth mass ; season with salt and pepper ; spread on a thin, hot toast

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