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Colcannon
From Handbook of practical cookery, 1886
Serves 4
Ensure turnip is drained before mixing.
Presented as published in 1886. 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 Handbook of practical cookery (1886) by Matilda Lees Dods, page 77. The excerpt below is the record exactly as published.
Colcannon. — Provide for this one pound of cold boiled ]x>tatoes, one pound of cold boiled turnip, one ounce of butter, one table-spoonful of bread crumbs, one salt-spoonful of salt, one salt-spoonful of peppe
Cook this with the app: pantry check, scaling, and the assistant.