Welsh rarebit from The Essential New York Times Cookbook: Classic Recipes for a New Century (page 365) by Amanda Hesser

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • damazinah on August 18, 2020

    Welsh rarebit shouldn't be rubbery. The flavor was okay, but the gloppy consistency made it really unpalatable. As I was scrapping it into the garbage, it reminded me of yellow silly putty.

  • twoyolks on October 05, 2016

    This was simply alright. It's basically just toast covered in a thick, goopy cheese sauce. The sauce ends up rather salty just because of all the cheese. I also believe that the ingredients list in the book has a typo: where it says "English ale or port" I believe it should say "English ale or porter"

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Reviews about this recipe

  • Kate Cooks the Books

    There’s something really fun and somewhat risky about making a recipe from 1875.

    Full review
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