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Colcannon
From The household cook book, 1902
Serves 3
Onion may be added if desired.
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
Nutrition per serving
532Calories
5 gProtein
16 gCarbs
51 gFat
Full nutrition (33 nutrients)
Calories532 kcal
Protein5.3 g
Carbohydrates16 g
Fiber6.9 g
Sugars0 g
Total Fat51 g
Saturated Fat18 g
Monounsaturated Fat24 g
Polyunsaturated Fat6.2 g
Cholesterol32 mg
Sodium60 mg
Potassium775 mg
Calcium142 mg
Iron1.8 mg
Magnesium46 mg
Phosphorus91 mg
Zinc0.7 mg
Copper0.1 mg
Manganese0.5 mg
Vitamin D1.8 mcg
Vitamin C153 mg
Vitamin A21 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.3 mg
Vitamin B120.1 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.5 mg
Folate172 mcg
Choline8.7 mg
Caffeine0 mg
Water282 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 172. The excerpt below is the record exactly as published.
COLCANNON — Take equal parts of cold cabbage and cold pota- toes; cut all together well with a knife; fry salt pork, and when the pork i§ crisp, put the cabbage and potato into the fat; season with jiepioer, and a little more salt, if need
Cook this with the app: pantry check, scaling, and the assistant.