British/Irishlunchvegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Welsh Rarebit
From Soyer's standard cookery, 1912
Serves 2
Requires careful watching to avoid overcooking.
Presented as published in 1912. 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 Soyer's standard cookery (1912) by Nicolas Soyer, page 212. The excerpt below is the record exactly as published.
Welsh Rarebit. Slice down some good rich cheese rather thinly into a very clean stewpan with a quarter its weight of butter, and two or three spoonfuls of porter, good ale, or new milk, as you please, and according to the quantity of the cheese; flavor to taste with freshly-ground black pepper and dry English mus- ta
Cook this with the app: pantry check, scaling, and the assistant.