I saw this today on FamilySearch – Recipe for Traditional Welsh Rarebit: https://www.familysearch.org/blog/en/welsh-rarebit-recipe/.
This traditional dish, historically known as “Welsh Rabbit,” features a salty, spicy cheese sauce served over toast, and eaten hot with a knife and fork.
Rabbits were never an ingredient, but the savory spices and luscious taste of creamy cheese may just be the ultimate comfort food in this easy-to-prepare Welsh recipe.
Throughout history, the Welsh were often, for the most part, extremely poor. Meat was an unaffordable luxury, and peasants weren’t allowed to hunt on the landlord’s property. Yet the Welsh were known to be particularly fond of cheese, and they may have borrowed this dish from the British and adapted it as “toasted cheese” or “caws pobi” in the 1500s. It became more formally known as “Welsh Rabbit” in the 18th century when it appeared in a popular cookbook of the day titled The Art of Cookery Made Plain and Easy, by Hannah Glasse.
Today, you’ll find many variations of Welsh rarebit and many added complements, such as a fried egg on top, tomato slices, cooked bacon, or fresh herbs. But the secret that makes Welsh rarebit special is in the spices added to the sauce.
Food has a way of bringing families together across generations. If you have a family recipe that has stood the test of time, preserve it as an important part of your legacy and heritage. Add a photo, and tell the story of how it became part of your family food traditions in the FamilySearch Memories app or in Memories in the Family Tree online. Learn more about family food traditions, and get to know your Welsh ancestors in FamilySearch record collections.
Good recipe if you are into this dish; the recipe is a non-alcohol version.
No plans on trying it, but it was called Welsh Rabbit when I was much younger.