Welsh Rarebit I
A dish with butter and corn-starch at the center.
contains dairy
Ingredients
US
Metric
- 1 tablespoon butter
- 1 teaspoon corn-starch
- ½ cup thin cream
- ½ lb. soft mild cheese cut in small pieces
- ¼ teaspoon salt
- ¼ teaspoon mustard
- Few grains cayenne
- Toast or zephyrettes
Make it lactose-friendly
- 1 tablespoon butter → plant butter, ghee (mostly lactose-free), or olive oil
- ½ cup thin cream → lactose-free cream or coconut cream
- ½ lb. soft mild cheese cut in small pieces → lactose-free or aged hard cheese (naturally lower lactose)
Steps
- Melt butter, add corn-starch, and stir until well mixed, then add cream gradually, while stirring constantly, 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. Much of the success of a rarebit depends upon the quality of the cheese. A rarebit should be smooth and of a creamy consistency, never stringy.
Nutrition (estimated, per serving)
| Calories | 425 |
|---|---|
| Protein | 19.6 g |
| Fat | 37.0 g |
| Carbs | 3.9 g |
| Fiber | 0.0 g |
| Sodium | 713 mg |
Source
The Boston Cooking-School Cook Book (Fannie Farmer, pub. domain) — Public domain in the United States