Jane Austens Regency Toasted Cheese Welsh Or Scotch Rarebit Recipes
JANE AUSTEN'S REGENCY TOASTED CHEESE - WELSH OR SCOTCH RAREBIT
Lots of you who know me very well on Recipezaar will know of my love and research into Historical recipes, traditions, culture and food; this Toasted Cheese recipe is the first in a series of Regency recipes that I will be posting! I always like to make any recipe that I post at least twice, and this one is a real cracker in my humble opinion! Jane Austen is known to have said.... "We were greatly surprised by Edward Bridge's company...It is impossible to do justice to the hospitatlity of his attentions towards me; he made a point of ordering toasted cheese for supper, entirely on my account." --Jane Austen-- 27 August, 1805. This is a classic regency dish - often served AFTER a heavy meal and before the dessert! It was more often than not called Toasted Cheese, but is also known as Scotch or Welsh Rarebit. The original recipe was written like this: "Toasted Cheese - Grate the cheese and add it to one egg, a teaspoonful of mustard, and a little butter. Send it up on toast, or in paper trays". I have amended the orginal recipe for today's quantities, ingredients and cooking methods!! NB: In 1747, a cookery book gave a recipe for "Scots Rabbit" or Rare Bit as bread toasted on both sides and a slice of cheese, the same size as the bread, also toasted on both sides and laid on the buttered bread. The same book had "Welsh Rabbit" made in the same way but with mustard rubbed on the cheese. "English Rabbit" on the other hand had a glass of red wine poured over the toast before the cheese was added. Take your pick!
Provided by French Tart
Categories Lunch/Snacks
Time 10m
Yield 6 Toasted Cheese Slices, 6 serving(s)
Number Of Ingredients 9
Steps:
- Melt the cheese over hot, but not boiling, water and then gradually stir in the rest of the ingredients. Mix well and set to one side. Taste and adjust seasonings.
- Toast the bread on ONE side only and then butter the UNTOASTED side.
- Spread the melted rarebit mixture over the top of the bread - on the UNTOASTED side - make sure the mixture is spread upto the edges.
- Place under a hot grill and cook until the rarebit mixture is bubbling hot and brown in patches, about 3 to 5 minutes depending on the heat of your grill.
- Serve immediately with a selection of chutneys, relishes and pickles.
SCOTTISH (OR ENGLISH) RAREBIT
We always eat this in the traditional Scottish style--over buttered toast--rather than the English or Welsh versions. Very yummy stuff. For the toast, use about 4 slices of a hearty, whole wheat bread.
Provided by Debbie R.
Categories Lunch/Snacks
Time 15m
Yield 2 serving(s)
Number Of Ingredients 5
Steps:
- Heat the cheese, beer and butter over low heat, stirring, until it melts.
- Add mustard and a splash of Worcestershire sauce.
- Meanwhile, be toasting bread.
- Pour sauce over toast and serve.
Nutrition Facts : Calories 497.3, Fat 37.2, SaturatedFat 23.2, Cholesterol 96.9, Sodium 1359, Carbohydrate 12.8, Fiber 0.2, Sugar 0.2, Protein 25.6
BOOZY CHEESE ON TOAST (WELSH RAREBIT) RECIPE BY TASTY
Here's what you need: white bread, butter, mature cheddar, beer, mustard, worcestershire sauce
Provided by Tasty
Categories Lunch
Yield 3 servings
Number Of Ingredients 6
Steps:
- Cut the centre out of a slice of bread, leaving only the thin crust in one piece - then cut that centre into smaller squares.
- Place all of the bread along with another regular full slice on a baking tray and lightly toast under a grill for a few minutes.
- Melt the butter in a pot on a medium-low heat, then add the cheese. Stir it all in until everything is melted.
- Gradually add the beer bit by bit, stirring until combined before adding the next bit of beer.
- Stir in the mustard and Worcestershire sauce and remove from the heat.
- Stack the hollowed out crust of the bread onto the full slice and drop in half of the small squares.
- Fill this with the cheese mixture, then top with whatever squares you have left over.
- Put it under the grill for another 1 or 2 minutes until the bread has fully toasted and the cheese mixture is slightly brown.
- Enjoy!
Nutrition Facts : Calories 424 calories, Carbohydrate 8 grams, Fat 34 grams, Fiber 0 grams, Protein 19 grams, Sugar 1 gram
WELSH RAREBIT (CHEDDAR BEER TOAST)
This take on Welsh Rarebit is a great last-minute party snack or part of a simple dinner. The cheese topping is like a fondue--just switch out the Gruyere cheese for Cheddar and white wine for beer. It takes about 10 minutes to put together and you can keep it warm in the oven if you don't want to dig in right away.
Provided by Claire Thomas : Food Network
Categories main-dish
Time 10m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Preheat the broiler.
- Melt the butter in a medium saucepan over medium-low heat. Add the flour and whisk for 1 minute. Add the Cheddar, dry mustard, paprika and cayenne and a pinch each of salt and black pepper and whisk to combine. As the cheese melts, gradually add the pale ale, stirring to combine. Bring to a simmer, whisking until smooth. Remove from the heat.
- Place the baguette slices on a baking sheet. Spoon on the cheese sauce and coat each slice in the middle. Broil until the cheese is bubbly and browned, about 2 minutes (watch closely, as broilers vary). Top with chives and enjoy!
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Nutritional information for Recipezaar.com Jane Austen's Regency Toasted Cheese - Welsh Or Scotch Rarebit. 6 servings (177g). Per serving: 660 Calories | 52g Fat | 17g Carbohydrates | 1g Fiber | 3g Sugar | 31g Protein | 906mg Sodium | 162mg Cholesterol | 176mg Potassium.
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JANE AUSTEN S REGENCY TOASTED CHEESE WELSH OR SCOTCH RAREBIT
Jane austen s regency toasted cheese welsh or scotch rarebit is the best recipe for foodies. It will take approx 10 minutes to cook. If it is the favorite recipe of your favorite restaurants then you can also make jane austen s regency toasted cheese welsh or scotch rarebit at your home.. The ingredients or substance mixture for jane austen s regency toasted cheese …
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JANE AUSTENS REGENCY TOASTED CHEESE WELSH OR SCOTCH RAREBIT
NB: In 1747, a cookery book gave a recipe for "Scots Rabbit" or Rare Bit as bread toasted on both sides and a slice of cheese, the same size as the bread, also toasted on both sides and laid on the buttered bread. The same book had "Welsh Rabbit" made in the same way but with mustard rubbed on the cheese. "English Rabbit" on the other hand had a glass of red wine …
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