Welsh Rarebit II

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Cathy 0

"My version of the old classic, using American cheese, mustard and soy sauce. Takes a bit of time, but worth the effort! Serve it on toast. Garnish with crumbled bacon and chopped tomato."
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30 m servings 201 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 201 kcal
  • 10%
  • Fat:
  • 15.4 g
  • 24%
  • Carbs:
  • 3.1g
  • 1%
  • Protein:
  • 12.6 g
  • 25%
  • Cholesterol:
  • 90 mg
  • 30%
  • Sodium:
  • 707 mg
  • 28%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  1. In a saucepan over low heat, stir the cheese and milk 10 minutes, or until smooth. Stir in the mustard, soy sauce and white pepper.
  2. In a small bowl, mix the egg and 3/4 cup of the hot mixture.
  3. Combine the egg mixture with the remaining hot mixture. Continue cooking over low heat, stirring constantly, for approximately 10 minutes, until the mixture thickens and boils.


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It may be tasty, but how can you call it "Welsh" without using sharp cheddar and ale or beer in the recipe? :)

Hey Thanks so much! This is the recipe I had 30 + years ago. I lost it when we moved. Had it last night. It was like meeting an old friend. Yes I have other recipes but this was my favorite. Tha...

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