{"id":7359,"slug":"welsh-rarebit-3","title":"WELSH RAREBIT","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["one tablespoon of butter","two cups finely cut American cheese","one-half cup of milk or stale beer","one-half teaspoon of English mustard","two beaten eggs","salt","toast"],"ingredients_norm":["butter","cut american cheese","milk or stale beer","english mustard","egg","salt","toast"],"steps":["Melt one tablespoon of butter, add two cups finely cut American cheese, when it melts add one-half cup of milk or stale beer, keep stirring until it is smooth.","Add one-half teaspoon of English mustard, two beaten eggs. Cook one minute longer and salt to taste.","Serve on toast."],"categories":[],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":null,"yield_text":null,"difficulty":null,"source_name":"gutenberg","source_url":"https://www.gutenberg.org/ebooks/12350","source_ref":"pg:12350:w58:9","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"723b05acb4e07e86955d47ac71b3d401480b5024a0508a46a5cb07f1ed736fc1","created_at":"2026-08-02T16:59:23Z","updated_at":"2026-08-02T17:11:32Z","notice":"Historical recipe, 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-rarebit-3"}