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Welsh rarebit or Welsh rabbit (/ ˈ r ɛər b ɪ t / or / ˈ r æ b ɪ t /) [1] is a dish of hot cheese sauce, often including ale, mustard, or Worcestershire sauce, served on toasted bread. [2] The origins of the name are unknown, though the earliest recorded use is 1725 as "Welsh rabbit", a jocular name as the dish contains no rabbit ; the ...
Welsh cuisine (Welsh: Ceginiaeth Cymreig) encompasses the cooking styles, traditions and recipes associated with Wales.While there are many dishes that can be considered Welsh due to their ingredients and/or history, dishes such as cawl, Welsh rarebit, laverbread, Welsh cakes, bara brith and Glamorgan sausage have all been regarded as symbols of Welsh food.
A snack food similar to Welsh rarebit, but created by covering a slice of bread in a prepared filling consisting mainly of grated or sliced cheese, and then rolling it into a tube shape before toasting. Chiko Roll: Australia: An Australian savoury snack, inspired by the Chinese egg roll and spring rolls. It was designed to be easily eaten on ...
Welsh folk rarely ate rabbit due to the cost and as land owners would not allow rabbit hunting, so the term is more likely a slur on the Welsh. [13] [30] [31] The name evolved from rabbit to rarebit, possibly to remove the slur from Welsh cuisine or due to simple reinterpretation of the word to make menus more pleasant. [32]
Welsh cake; Welsh rarebit This page was last edited on 4 March 2024, at 21:29 (UTC). Text is available under the Creative ... By using this site, ...
A cheese roll (occasionally known by the older name of cheese roll-up) is a New Zealand snack food similar to Welsh rarebit, but created by covering a slice of bread in a prepared filling consisting mainly of grated or sliced cheese, and then rolling it into a tube shape before toasting.
Corn flour or flour thickens at 100 °C (212 °F) and as such many recipes instruct the pastry cream to be boiled. In a traditional custard such as a crème anglaise, where eggs are used alone as a thickener, boiling results in the over-cooking and subsequent curdling of the custard; however, in a pastry cream, starch prevents this. Once cooled ...
Welsh rabbit may have been the original term, but Welsh rarebit is far more common; Google returns 63,500 for "Welsh rabbit" versus 181,000 for "Welsh rarebit". 203.122.193.200 07:02, 13 March 2006 (UTC)