Colcannon
From The "Queen" cookery books: Vegetables, 1902
Can be served alone or as a garnish for fried boiled salt beef.
Presented as published in 1902. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The "Queen" cookery books: Vegetables (1902) by S. Beaty-Pownall, page 27. The excerpt below is the record exactly as published.
Colcannon. — Take equal parts of cold cooked 54 VEGETABLES. cabbage, sprouts, or greens of any kinds, and pota- toes, rub them all through a sieve, mixing them well as you do so, work in 1 or 2oz. of butter (or clarified dripping), pepper and salt, and one whole egg
Cook this with the app: pantry check, scaling, and the assistant.