Jane Austens Regency Toasted Cheese Welsh Or Scotch Rarebit Food

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

• Ingredients

Extremely popular party drink throughout Georgian and early Victorian times. This version comes from Mary Norwak's extensive library. (The Jane Austen Cookbook, Maggie Black & Deirdre Le Faye)

Provided by Luschka

Categories     Low Protein

Time 10m

Yield 7 cups

Number Of Ingredients 5

• Ingredients

Nutrition Facts : Calories 217.8, Fat 0.1, Sodium 10.9, Carbohydrate 34.5, Fiber 0.7, Sugar 27.9, Protein 0.3

This is the recipe for Worcestershire Sauce from the book Bull Cooking and Authentic Historical Recipes and Practices by George Herter. This book has all kinds of interesting recipes. Many of them her has come up with origins for the dishes, which are a little stretched , to say the least

Provided by Chefpooky

Categories     Sauces

Time P1DT2h20m

Yield 1 gallon, 256 serving(s)

Number Of Ingredients 0

• Ingredients

Nutrition Facts :

This is one of a number of historical recipes I am posting from my cookbook collection. It is adapted from the 1953 edition of Adventures in Good Cooking, by traveling salesman and food critic Duncan Hines, and featuring recipes collected from around the USA. This recipe is from Hotel Taneycomo in Rockaway Beach, Missouri. If the use of raw eggs concerns you, use pasteurized eggs. The can size is a guess; the recipe specifies only a "small" can. Peaches may be substituted for the pineapple. Cooking time is chilling time.

Provided by Chocolatl

Categories     Dessert

Time 12h10m

Yield 6 serving(s)

Number Of Ingredients 7

• Ingredients

Nutrition Facts : Calories 607, Fat 32.5, SaturatedFat 12.4, Cholesterol 102.7, Sodium 492.8, Carbohydrate 74.3, Fiber 3.4, Sugar 51.6, Protein 9