Welsh Rarebit

Ingredients

• half a pound of grated cheese
• half a teaspoonful of salt
• half a teaspoonful of prepared mustard
• a dash of red pepper
• a quarter of a cup of cream
• one beaten egg
• a teaspoonful of butter
• on rounds of hot toast or square soda crackers

Method

1. 1

   Melt cheese in a chafing-dish or double boiler, seasoning with salt, mustard, and red pepper.

2. 2

   Stir constantly, then slowly add cream and beaten egg.

3. 3

   Cook until smooth and serve on hot toast or crackers.

As published

This recipe was extracted from Cookery for little girls (1910) by Olive Hyde Foster, page 21. The excerpt below is the record exactly as published.

WELSH RAREBIT This is another good dish for an evening sup- per. Crumble half a pound of grated cheese, and put in a chafing-dish or a double boiler. Sea- son with half a teaspoonful of salt, half a tea- spoonful of prepared mustard and a dasli of red pepper. When it begins to melt, stir constantly, and as soon as it begins to look the least bit " stringy," pour in slowly a quarter of a cup of cream and one beaten egg. As this blends, add a teaspoonful of butter, cook until smooth, and serve immediately on rounds of hot toast or square soda crackers

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