Welsh Rarebit
Ingredients
Directions
Make the rarebit
Cut the cheese into small strips; if soft, cut; if hard, grate it.
Take a deep block-tin dish, put the cheese and a lump of butter in it, and set on the stove.
Have ready the yolk of an egg, whipped, with one-half a glass of Madeira.
Stir the cheese when melted until it is thoroughly mixed with the butter.
Add gradually the egg and wine, keeping stirring until it forms a smooth mass.
Season with salt and pepper.
Serve
Spread on a thin, hot toast.
(Optional) Some prefer it without the egg and wine.
Nutrition, whole recipe (rough)
What these numbers assume: 2 portions
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures. See the original page.
Explore the science
What each ingredient does
- Cheese (in the method)
- Melts into the sauce and provides the main flavour and body of the rarebit.
- Egg yolk (in the method)
- Thickens the mixture and helps it become smooth and cohesive as it is stirred in.
- Madeira (in the method)
- Adds acidity and aroma that balance the richness of the cheese and butter.
- Butter (in the method)
- Adds fat that helps the cheese melt smoothly and blend into a silky mixture.
The step that matters
Adding the egg and wine. Adding the egg and wine too quickly or over high heat can scramble the yolk. Adding them gradually while stirring lets the yolk thicken the cheese smoothly.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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