Welsh Rarebit I

Preparation info

  • Difficulty


Appears in

The Boston Cooking-School Cook Book

By Fannie Merritt Farmer

Published 1896

  • About


  • 1 tablespoon butter.
  • 1 teaspoon corn-starch.
  • ½ cup thin cream.
  • ½ lb. mild soft cheese cut in small pieces.
  • ¼ teaspoon salt.
  • ¼ 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.