1/12 Photos of Welsh Rabbit (Rarebit) - Sort of Toasted Cheese
Karen Elizabeth's Note:
Nothing is more delicious that a well-made Welsh Rabbit, or 'rarebit'. It is easy to make but you do need to keep your eye on it! Have the toast made, and keep it warm, before you start cooking the cheese - which is best coarsely grated because it melts easily. From 'The Country Kitchen - Cheese And Biscuits' - Jean Hatfield.
My Private Note
Units: US | Metric
- 1Melt the butter or margarine in the top of a double boiler over boiling water. Add the milk or beer; when this is warm, add the grated cheese.
- 2With a fork, stir lightly but constantly until the cheese is melted. Season with Worcestershire sauce, mustard, salt and cayenne.
- 3Remove the saucepan from the heat, and stir in the lightly beaten egg, which will cook in a few seconds.
- 4Pour the mixture over the hot toast.
- 5Sprinkle with a little paprika if liked, and serve immediately.
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Nutritional Facts for Welsh Rabbit (Rarebit) - Sort of Toasted Cheese
Serving Size: 1 (103 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 227.5
- Calories from Fat 91
- Total Fat 10.1 g
- Saturated Fat 5.2 g
- Cholesterol 66.8 mg
- Sodium 646.0 mg
- Total Carbohydrate 27.2 g
- Dietary Fiber 1.2 g
- Sugars 2.3 g
- Protein 6.5 g
The following items or measurements are not included:
Mature cheddar cheese