vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Colcannon
From Cassell's dictionary of cookery, 1892
Serves 1
Sufficient for three or four persons.
Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 401. The excerpt below is the record exactly as published.
Colcannon.— Boil separately equal weights of young cabbage, savoy, or spinach, and po- tatoes. Chop the greens and mash the potatoes, and mix them well together with a little pepper and salt, and one ounce of butter to one pound of the mixed vegetables
Cook this with the app: pantry check, scaling, and the assistant.