Welsh Rarebit over toast is one of my comfort foods, so I was intrigued when I came across a hundred-year-old recipe for Olive Rarebit. This recipe is nice variation on the classic. It contains chopped olives embedded in a savory cheese sauce.
Here’s the original recipe:
And, here’s the recipe updated for modern cooks:
Olive Rarebit
1 teaspoon butter
1 cup cheddar cheese, grated
1/4 cup milk, water, or apple cider – If desired, olive brine from the jar may be substituted for part of the liquid (I used milk – and no olive brine.)
1 egg, beaten
1/2 teaspoon ground mustard
1/4 teaspoon salt
dash paprika
6 olives, coarsely chopped (I used pimento stuffed green olives.)
Put butter in a saucepan; melt using medium-low heat. Stir in the cheddar cheese; continue stirring until the cheese is partially melted. Then add the milk and continue stirring until the mixture is smooth. While continuing to stir, add the egg, mustard, salt, and paprika. Heat until hot, then stir in olives. Remove from heat. Serve over toast, English muffins, or other bread.
I grew up eating Welsh Rarebit.
WELSH RAREBIT
2 TBLS BUTTER 1 TSP MUSTARD
1-1/2 TBLS CHOPPED ONION 1 CUP TOMATO JUICE
2 TBLS FLOUR 1-1/2 CUP GRATED CHEESE
1 TSP SALT 1 WELL BEATEN EGG
1/2 TSP CAYENNE 1/2 CUP CREAM
WORCESTERSHIRE SAUCE GARLIC
CRAB MEAT OR SHRIMP
This is a new recipe for me!! And a keeper ,for I love olives.😋
If you like cheese and olives, you’ll like this recipe.
mmm. . . your Welsh Rarebit recipe sounds wonderful. I never would have thought about adding crab meat or shrimp, but now I want to try it. Thanks for sharing.
I didn’t know what Welsh Rarebit actually was. I think I’m only aware of it due to the Bugs Bunny cartoons.
I guess I haven’t watched enough Bugs Bunny cartoons. I wasn’t aware of a Welsh Rabbit/Bugs Bunny connection.
I like olives, so that looks really good. I thought it would have been just melted cheese, but the other ingredients really dress it up.
Because of the dry mustard, the sauce is savory and has a bit of a tang (in a good way).
Mmmmm! Can’t wait to try this soon. I think I will also use the milk in place of the suggested alternatives. The olives are a great idea as they provide a nice boost to the cheesy flavor. I use finely chopped olives in deviled eggs and refer to them as my “secret ingredient”. Thank you for this recipe!
I think that you’ll like this recipe. I thought that was interesting that the old recipe listed cider as a possible alternative to milk. It seems like it would have a distinctively different flavor.
Intriguing alteration! We often have “cheese toast” but I had nary a clue that I was eating the country cousin of so divine a dish. 🙂
You just need to rename “cheese toast” and you’ll have an elegant food. 🙂
I love Welsh rarebit but I will have to pass on the olive version – guess you could add just about anything you want 🙂
It’s fun to think about all the ways a basic cheese sauce could be tweaked to make it more interesting.
It sounds pretty good. Unfortunately my wife doesn’t like olives.
If she doesn’t like olives, this isn’t a recipe for her.
Kind of what I was thinking.
My mom’s Welsh Rabbit (she was adamant about using the original name) used stout or ale, and we all loved it! It is a great Sunday night supper.
mmm. . . Her recipe sounds very authentic.
It was tasty indeed!
I must try this one…sounds delicious.
I think that you’d enjoy it.
I grew up with it called Welsh Rabbit and was very confused! Fortunately my mother seems to have never put in any rabbit.
It’s fascinating how there are several spelling variations. In my 1970s Betty Crocker Cookbook, the description above the Welch Rabbit recipe says:
“The story goes that long ago in Wales the peasants, not allowed to hunt on the estates of noblemen, served melted cheese as a substitute for rabbit, popular prize of the hunt.”
Yet, whenever I’ve seen is type of recipe in hundred-year-old cookbooks or magazines, it is always spelled “rarebit.” So it is a bit of a mystery to me.
I love the story about the peasants. Who knows if it is true, but it is priceless.
I have never heard of this but I love olives so I am sure I will love it. thank you for sharing.
You’re welcome. It’s yummy.
So interesting! Old recipes are magical, aren’t they? I have seen many TV chefs do this and have always been interested in trying. Thank you for the delicious reminder, Sheryl!
I agree – old recipes are magical. What a nice way to think about old recipes!
I can agree to the olives, but I cannot abide the thought of cider being used as the liquid in the cheese sauce when you’re going to add salty olives. Those flavors don’t go together in my palate.
That’s why I went with the milk option – though I must admit that I am tempted to make it again using cider just to see how it tastes. It seems like such an improbable combination.
Yes, please! 🙂
It’s tasty. 🙂
This looks delicious. I must try it with vegan cheese.xxx
As above we used to eat welsh rarebit. Simple peppery cheese sauce on toast.. was delicious..