Welsh Rarebit from 1914

Step into a cozy Edwardian kitchen with this timeless Welsh Rarebit recipe pulled straight from the 1914 cookbook Chafing Dish Possibilities. We’re sharing the first recipe from the book (find an image of two versions below), which creates a creamy, velvety sauce made from soft, mild cheese, cream, a touch of mustard, and a hint of cayenne. Pour it over bread or zephyrettes to elevate humble ingredients into a decadent and satisfying meal.

If you’re unfamiliar with zephyrettes, they were a popular cracker-like biscuit in the early 20th century, known for their light, airy texture. While zephyrettes are no longer widely available, you can substitute with any lightly crisp, neutral-flavored cracker for a similar experience. Pro tip: Pair the cheesy dish with a pint of your favorite ale or a classic whisky sour to channel its full 20th-century charm.

Traditional Welsh Rarebit

Serves: 2 Prep Time: 5 Minutes Cooking Time: 5 Minutes 5 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Print

Ingredients

• 1 tablespoon butter
• 1 teaspoon cornstarch
• ½ cup thin cream
• ½ pound soft, mild cheese, cut into small pieces
• ¼ teaspoon salt
• ½ teaspoon mustard
• A few grains of cayenne pepper
• Toast or zephyrettes (optional)

Instructions

1. Melt one tablespoon butter, add one teaspoon cornstarch, and stir until well mixed;
2. Then add one-half cup thin cream and cook two minutes.
3. Add one-half pound soft, mild cheese, cut in small pieces, one-fourth teaspoon salt, one-half teaspoon mustard, and a few grains cayenne.
4. Stir until cheese has melted, and mixture is of a creamy consistency.
5. Pour over zephyrettes, or slices of bread toasted on one side, rarebit being poured over untoasted side.
6. Rarebits may be cooked directly over the flame or over the hot water pan. An unskilled person would better select the latter.

Did You Make This Recipe?

Share it on Pinterest and Instagram and tag @heirloomsathome.