Recipes > Cheese > Rarebit > Welsh Rarebit > Welsh Rarebit

Welsh Rarebit


  • 1 tablespoonful of butter
  • 1/2 pound of cheese, cut fine or grated
  • 1/4 teaspoonful of salt
  • dash of paprica
  • 1/2 cup of cream
  • beaten yolks of 2 eggs


Melt the butter, add the cheese and seasonings, and stir until melted; then add the eggs, diluted with the cream, and stir until smooth and slightly thickened. Do not allow the mixture to boil at any time in the cooking; if necessary, cook over hot water. Serve on thin crackers, hot shredded-wheat or granose biscuit, or on bread toasted on but one side, placing the rarebit on the untoasted side.


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Salads, Sandwiches, and Chafing-Dish Dainties (1909).

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