Baked bean rarebit

Yield: 4 Servings

Measure Ingredient
1 cup Grated cheese
1 cup Milk
1 cup Baked beans
1 tablespoon Butter
1 \N Egg; slightly beaten
\N \N A little salt
\N \N A bit of prepared mustard
110 grams Grated cheese
250 millilitres Milk
450 grams Baked beans
15 grams Butter
1 \N Egg; slightly beaten
\N \N A little salt
\N \N A bit of prepared mustard

US MEASUREMENTS

UK MEASUREMENTS

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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