joan in CNY's Note:
This recipe can be served two ways-either as a rarebit over toast points or as a fondue with chunks of bread for dipping.
My Private Note
Units: US | Metric
- 2 teaspoons dry mustard
- 2 teaspoons paprika
- 1/4 teaspoon cayenne pepper
- 1 pinch ground nutmeg
- 1 cup beer
- 2 tablespoons butter or 2 tablespoons margarine
- 1 lb grated sharp cheddar cheese
- 2 large eggs, lightly beaten
- 8 slices of your choice bread, approximately, toasted (and either sliced or cut into chunks)
- parsley (to garnish, if desired)
- 1Fill the bottom of a double boiler with water and bring to just barely a simmer.
- 2In the top of the double boiler combine the mustard, paprika,cayenne,and nutmeg.
- 3Add the beer, a few drops at a time, stirring with a fork or wisk to make a smooth paste.
- 4Continue adding and stirring until ingredients are well blended.
- 5Add the butter.
- 6Place the pan over the simmering water and cook, stirring, until the butter has melted and the mixture is quite hot.
- 7Add the cheese and stir with a wooden spoon until the cheese melts.
- 8Add the eggs to the cheese mixture and cook, stirring, making sure not to let the mixture come to a boil.
- 9Cook, stirring, until the rarebit is thickened and smooth.
- 10Serve over toast slices or pour into fondue pot or chafing dish and serve with toasted chunks of bread.
- 11Sprinkle with parsley if desired.
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Nutritional Facts for Welsh Rarebit
Serving Size: 1 (171 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 714.5
- Calories from Fat 432
- Total Fat 48.1 g
- Saturated Fat 28.7 g
- Cholesterol 240.0 mg
- Sodium 1123.4 mg
- Total Carbohydrate 30.3 g
- Dietary Fiber 1.8 g
- Sugars 3.1 g
- Protein 36.1 g