Colcannon

Ingredients

• lib. of cold boiled turnips
• lib. of cold boiled potatoes
• loz. of warmed butter
• season with salt
• season with pepper

Method

1. 1

   Butter the interior of a plain mould, and strew thickly over the inside some breadcrumbs that have been browned in butter.

2. 2

   Mix together 1 pound each of cold boiled turnips and potatoes, stir in 1 ounce of warmed butter, and season with salt and pepper.

3. 3

   Put the mixture into the mould, press it down tightly, and bake in a moderate oven.

4. 4

   In about half-an-hour’s time turn the shape carefully out onto a hot dish, and serve.

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. — Sometimes this is spelt “Kol- cannon ” — the “ Kol ” being evidently a derivative of “ Kohl,” a cabbage It is known to us as a favourite Irish dish, and can be prepared as follows : (1) Butter the interior of a plain mould, and strew thickly over the inside some breadcrumbs that have been browned in Colcannon — continued. butter. Mix together lib. each of cold boiled turnips and potatoes, stir in loz. of warmed butter, and season with salt

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