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Colcannon
From A calendar of dinners, with 615 recipes, 1913
Serves 1
Presented as published in 1913. 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
623Calories
9 gProtein
51 gCarbs
45 gFat
Full nutrition (29 nutrients)
Calories623 kcal
Protein9.2 g
Carbohydrates51 g
Fiber13 g
Sugars0 g
Total Fat45 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.3 g
Cholesterol0 mg
Sodium608 mg
Potassium1481 mg
Calcium209 mg
Iron15 mg
Magnesium102 mg
Phosphorus175 mg
Zinc1.4 mg
Copper2 mg
Manganese3.4 mg
Vitamin D0 mcg
Vitamin C127 mg
Vitamin A14 mcg
Vitamin B60.8 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)3.4 mg
Folate152 mcg
Water386 g
As published
This recipe was extracted from A calendar of dinners, with 615 recipes (1913) by Marion Harris Neil, page 35. The excerpt below is the record exactly as published.
Colcannon 3 tablespoonfuls Crisco ¥% |b. cold cooked cabbage % |b. cold cooked potatoes 1 onion Salt and pepper to taste
Cook this with the app: pantry check, scaling, and the assistant.