vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Colcannon
From The encyclopædia of practical cookery, 1890
Serves 4
Presented as published in 1890. 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 encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 450. The excerpt below is the record exactly as published.
Colcannon — continued. butter. Mix together lib. each of cold boiled turnips and potatoes, stir in loz. of warmed butter, and season with salt and pepper. Put the mixture into the mould, press it down tightly, and bake in a moderate oven. In about half-an- hour’s time turn the shape carefully out on to a hot dish, and serve. (2) Boil separately some cabbages and potatoes in equal quantities ; when cooked, drain them, mix them together in a saucepan, put in a lump of dripping, season with pepper
Cook this with the app: pantry check, scaling, and the assistant.