Rinktum Ditty

Rinktum-Ditty-cropped-B.jpg
It was the name of this recipe that caught my eye initially, as I was flipping through an old cookbook. Then, looking over the ingredients, I was definitely interested in trying it. Seriously, anything with melted cheese is going to be pretty good. Rinktum Ditty is something of a spin on Welsh rarebit (or do you say “rabbit”–both terms are ancient and correct), but with tomatoes taking the place of beer.

It appears that Rinktum Ditty came to America from England, specifically from Cheshire. It became associated with New England, but it clearly spread nationwide, even appearing in a 1917 collection of recipes in Arizona.

Some versions call for cooked tomatoes, others for tomato sauce, and a few Depression-era versions used canned tomato soup. I decided to update it a bit, using a can of “petite diced” tomatoes. It made it a bit chunkier, but the flavor of the cheese came through a bit more, and it was thicker and heartier. If you want to try an older version than mine, just use 2 cups of cooked tomatoes in place of the can of diced tomatoes.

The first recipe I ever saw for this simply called for “cheese.” I wondered that no specific kind was named, but after I made it, I realized it was because almost any good melting cheese would work. I used a good, sharp cheddar, but I imagine a nice smoked gouda would be amazing. And since the recipe apparently came from Cheshire, it’s a good bet Cheshire cheese would work.

Because of its antiquity, as it spread, the name got written down phonetically often enough to have created a fair number of spellings, including Rum Tum Ditty, Ring Tum Tiddy, Rink Tum Diddy, and a few other options. But Rinktum Ditty is the most common spelling. It’s an easy dish to prepare, even finding its way into the repertoire of early logging camps on the frontier. And it’s very economical. Some older collections note that, because there is no beer, it is suitable for children. It’s also mighty tasty.

It is traditionally served over toast. Some recipes suggest buttered toast, but I think that’s overkill, with all the cheese in the dish. Some versions specify crackers. I also tried it over pumpernickel, which was great. Enjoy.

Rinktum Ditty
1 small onion, finely chopped
1 Tbs. butter
1 14.5-oz. can petite diced tomatoes
1 tsp. salt
¼ tsp. black pepper
2 tsp. sugar
½ pound cheese, grated
1 egg, beaten
Cook the onion in the butter until tender. Add the tomatoes, salt, pepper, and sugar, and heat through. Add the cheese. Stirring constantly, cook until the cheese is melted. Add the beaten egg slowly, stirring constantly. Cook 1 minute longer. Serve over toast. Makes 4 servings.

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2 Comments

Filed under culinary history, Culture, Food, History, Recipes

2 responses to “Rinktum Ditty

  1. I was historic cooks making Irish rarebit…..must be the full Green Cheese moon!

  2. Reblogged this on Foodways Pilgrim and commented:
    Here’s another cheese toast/toasted cheese to add to the mix from Cynthia Clampitt

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