Welsh Rabbit (rarebit) With Beer
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Welsh | Main dish | 4 | Servings |
INGREDIENTS
| 4 | White or rye bread slices | |
| 1 | lb | American cheese |
| 3/4 | c | Beer |
| 1 | t | Dry mustard |
| 1/2 | t | Worcestershire |
| 1/4 | t | Salt |
INSTRUCTIONS
Toast bread slices in electric toaster or under broiler and keep warm until required. 2. With shredder or knife, coarsely shred or cut the cheese into slivers. 3. In 2-quart saucepan, over low heat, or chafing dish over boiling water, mix cheese with beer. 4. Add mustard, Worcestershire and salt; cook, stirring until the mixture is smooth. 5. Pour the hot cheese mixture over the warm toast and serve at once. From the Good Housekeeping Illustrated Cookbook Typos courtesy of Wesley Pitts
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Nutrition (calculated from recipe ingredients)
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Calories: 188
Calories From Fat: 11
Total Fat: 1.2g
Cholesterol: 18.1mg
Sodium: 1640.8mg
Potassium: 286.3mg
Carbohydrates: 15.1g
Fiber: <1g
Sugar: 7.7g
Protein: 26g