British/Irishlunch
Welsh Rarebit II
From A laboratory manual of foods and cookery, 1916
A rarebit should be smooth and of creamy consistency, never stringy.
Presented as published in 1916. 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 A laboratory manual of foods and cookery (1916) by Emma B. Matteson, page 45. The excerpt below is the record exactly as published.
Welsh Rarebit II Ingredients : 2 tbsp. butter \ tsp. mustard 1 Ib. soft milk cheese, cut few grains cayenne in small pieces i c. milk | tsp. salt 2 eggs
Cook this with the app: pantry check, scaling, and the assistant.