Colcannon

Ingredients

• equal quantities of cold cooked cabbage
• equal quantities of cold cooked potatoes
• an ounce of butter
• a well-beaten egg
• pepper
• salt

Method

1. 1

   Rub the cabbage and potatoes through a sieve and mix them well together.

2. 2

   Add pepper, salt, butter, and the beaten egg.

3. 3

   Butter a small pudding basin, press the mixture into it, and bake in a hot oven for 30 to 40 minutes.

4. 4

   Turn out into a hot dish and serve hot.

As published

This recipe was extracted from Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 228. The excerpt below is the record exactly as published.

Colcannon. — Take equal quantities of cold cooked cabbage and potatoes. Rub them through a sieve and mix them well together. Add pepper and salt, an ounce of butter, and a well- beaten egg. Butter a small pudding basin, press the Colcannon into it, and bake in a hot oven from 30 to 40 minutes. Turn out into a hot dish and serve hot. Colcannon is particularly good with Bubble and Squeak. 330 CABBAGE, BRUSSELS SPROUTS, AND BROCCOLI Cabbag’G a la Creme. — Choose a firm white spring Cabbage, and boil it in two waters till tender, changing the water for fresh boiling water at the end of 15 minutes. Drain the Cabbage carefully, and chop it up small on a board. Put it back in the hot saucepan with an ounce of butter, a gill of cream, pepper and salt. Stir over the fire till hot, and turn it out into a hot dish. American Ladies’ Cabbage. — Boil a firm white Cabbage for 15 minutes, then change the water, adding boiling water from a kettle. When the Cabbage is tender drain it thoroughly and let it get cold. Chop it up finely, add two well-beaten eggs

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