Colcannon
From How to cook vegetables, 1911
Presented as published in 1911. 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 How to cook vegetables (1911) by Charles Herman Senn, page 29. The excerpt below is the record exactly as published.
Colcannon. Mash some hot or mince finely some cold potatoes, season them with salt and pepper, and add to them just enough cooked and chopped spring cabbage to give a pleasant green colour to the potatoes, add some butter and cither fry quickly or bake with breadcrumbs sprinkled on top. Dish up, and serve with thinly-cut fried rashers ol bacon. 52 HOW TO COOK VEGETABLES. Red Cabbage. A species of the common cabbage with reddish leaves, chiefly used for pickling. When cut into narrow shreds, and allowed to lie two or three days with salt sprinkled over it, before adding the vinegar, it will acquire a beautiful purple colour, and with the addition of spices and vinegar it makes a cheap and Red Cabbage. pleasant pickle. In Germany, and sometimes in this country, it is eaten as a vegetable when stewed in rich gravy and butter, with vinegar and spice. Red cabbage should not be cut until it has been slightly frost-bitten. Braised Red Cabbage. Cut the cabbage in quarters. Remove the outside leaves, and the stalk, then cut the quarters in fine strips. Wash well, then blanch and drain. Chop 2 or 3 peeled onions, toss them in butter without CABBAGE. 63 browning, and add to the cabbage. Fry a few minutes, then add a small glass of brandy and two glasses of claret. Season with salt
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