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Title: Baked Bean Rarebit
Categories: Entree Casserole
Yield: 4 Servings
| US MEASUREMENTS | ||
| 1 | c | Grated cheese |
| 1 | c | Milk |
| 1 | c | Baked beans |
| 1 | tb | Butter |
| 1 | Egg; slightly beaten | |
| A little salt | ||
| A bit of prepared mustard | ||
| UK MEASUREMENTS | ||
| 110 | g | Grated cheese |
| 250 | ml | Milk |
| 450 | g | Baked beans |
| 15 | g | Butter |
| 1 | Egg; slightly beaten | |
| A little salt | ||
| A bit of prepared mustard | ||
Cook the leftover baked beans first in a little hot water to soften, then mash them. Melt butter in a double boiler; add cheese, then seasonings and milk gradually until perfectly smooth. Add mashed beans and slightly beaten egg. Serve at once on brown bread, toast, or saltines.
Margaret Ross Ferguson, Out of Vermont Kitchens, 1939 MM format and UK measurements by Dave Sacerdote
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