{"id":6063,"slug":"welsh-rabbit","title":"Welsh rabbit","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["an egg","a teaspoonful of vinegar","English mustard","paprika","salt","four ounces of good American cheese","a small quantity of ale or beer","a pinch of bicarbonate of soda","buttered toast"],"ingredients_norm":["egg","vinegar","english mustard","paprika","salt","american cheese","quantity of ale or beer","baking soda","buttered toast"],"steps":["Break an egg in a deep plate.","Add a teaspoonful of vinegar, and English mustard, paprika and salt to taste.","Mix thoroughly.","Grate or crumble four ounces of good American cheese.","Place in a chafing dish, and add a small quantity of ale or beer, just enough to keep the cheese from frying.","Use a hot flame, and with two forks in one hand stir continually, in one direction.","Do not permit the cheese to boil.","When the cheese is melted add the egg and seasoning, and stir until blended.","Then add a pinch of bicarbonate of soda.","Serve on buttered toast which has been previously prepared."],"categories":[],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":null,"yield_text":"The rabbit can be prepared for any number of persons by allowing four ounces of cheese to each person, and one egg for each pound, or less, of cheese.","difficulty":null,"source_name":"gutenberg","source_url":"https://www.gutenberg.org/ebooks/39550","source_ref":"pg:39550:w115:10","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"bc77e79ccbe79915843f04e215a60e00128430671a63c534b122538aa5562838","created_at":"2026-08-02T16:49:05Z","updated_at":"2026-08-02T16:49:05Z","notice":"Historical recipe (1919), reproduced as published: it may reflect its era's ingredients, language, and food-safety practices. Apply modern judgment on cooking temperatures and preservation.","url":"https://recipecontextprotocol.com/recipes/welsh-rabbit"}