Colcannon

Ingredients

• any remains of cold boiled cabbage
• and potatoes
• a small piece of butter

Method

1. 1

   Take any remains of cold boiled cabbage and potatoes, and cut them into small pieces, season with pepper and salt.

2. 2

   Put a small piece of butter into a frying pan; put in the vegetables and fry them until they are thoroughly hot through and well mixed.

3. 3

   Turn them onto a hot dish, make into a neat pile, and serve.

As published

This recipe was extracted from The art of living in Australia (1893) by Philip E. Muskett, page 215. The excerpt below is the record exactly as published.

COLCANNON. Take any remains of cold boiled cabbage and potatoes, and cut them into small pieces, season with pepper and salt. Put a small piece of butter

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