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Julian Booker Thompson recipe and travel book, 1898
Page 51
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Welsh Rarebit 1 cup grated cheese 1 egg 1 teaspoon mustard (small) 2 tablespoons butter 1 cup scalded milk or cream salt or paprika Toast or crackers Melt butter, add cheese & seasonings When nearly melted pour over them the scalded milk or cream and just before serving the egg well beaten. Serve on toast or crackers.
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Welsh Rarebit 1 cup grated cheese 1 egg 1 teaspoon mustard (small) 2 tablespoons butter 1 cup scalded milk or cream salt or paprika Toast or crackers Melt butter, add cheese & seasonings When nearly melted pour over them the scalded milk or cream and just before serving the egg well beaten. Serve on toast or crackers.
Szathmary Culinary Manuscripts and Cookbooks
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