Colcannon

Ingredients

• equal quantities of cold boiled cabbage or savoy
• equal quantities of cold boiled potatoes
• a slice of butter or dripping
• a little pepper and salt

Method

1. 1

   Crush the potatoes and chop the cabbage finely.

2. 2

   Put both into a stewpan with butter and seasoning.

3. 3

   Stir over the fire until well mixed, press into a greased basin, and bake until hot throughout.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from A year's cookery (1880) by Phillis Browne, page 231. The excerpt below is the record exactly as published.

Colcannon can he made of it for dinner to-morrow. T 290 4 YEAR'S COOKERY. August Slth. Breakfast. Luncheon. Dinner. Potted Pheasant. Fried Bacon and Tomatoes. Buttered Toast. Dry Toast. Brown and White Bread and Butter. Corn-flour Milk. Lamb’s Fry. Boiled Artichokes. Dutch Sauce. Croflte au Pot. Roast Shoulder of Mutton Mint Sauce, Colcannon. Compdte of Plums. Custard. Cheese. Marketing. For the Day.— A Shoulder of Mutton, not too fat ; a pint of Greengages ; Cab¬ bage, if none were left yesterday ; Mint ; Potatoes. For To-morrow. — A small tin of Corned Beef; Anchovies, if none are in the bouse ; a pennyworth of Small Salad. Breakfast. — Potted Plieasant {see Potted Grouse, January 7th) ; Fried Bacon and Tomatoes (July 12th) ; Corn-flour Milk (June 19tli). Luncheon. — -Lamb’s Fry (May 16th). Boiled Artichokes. — Soak the artichokes for awhile in strong salt and water, cut the stalks even, trim away the lower leaves, and cut a little piece off the ends of the others. Put the artichokes, stalk uppermost, into quickly-boiling salted water. Leave the lid off the saucepan, and boil the artichokes until the leaves can be drawn out easily. They will take from half an hour to an hour, according to their size and age. Send them to table on a hot dish, with Dutch sauce (May 14th) as an accom¬ paniment. The thick, juicy part of the leaves and the bottom or part that lies under the choke are the only portions of this vegetable that are eaten, and they are delicious. No more agreeable dish for supper or luncheon need be desired than boiled artichokes and Dutch sauce. Dinner. — Crofite au Pot (May 25th) ; Boast Shoulder of Mutton (March 4th and December 16tli) ; Mint Sauce (March 25th). Col- cannon. — Take equal quantities of cold boiled cabbage or savoy and cold boiled potatoes. Crush the potatoes and chop the cabbage finely, then put both into a stewpan, with a slice of butter or dripping and a little pepper and salt

Cook this with the app: pantry check, scaling, and the assistant.