Recipes > Cheese > Rarebit > Welsh Rarebit > Welsh Rarebit I

Welsh Rarebit I


  • 1 tablespoon butter
  • 1 teaspoon corn-starch
  • 1/2 cup thin cream
  • 1/2 pound mild soft cheese cut in small pieces
  • 1/4 teaspoon salt
  • 1/4 teaspoon mustard
  • few grains cayenne
  • toast or zephyrettes


Melt butter, add corn-starch, stir until well mixed, then add cream gradually and cook two minutes. Add cheese, and stir until cheese is melted. Season, and serve on zephyrettes or bread toasted on one side, rarebit being poured over untoasted side.


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The Boston Cooking-School Cook Book (1896).

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