Colcannon - Irish
From Pan-Pacific cook book, 1915
Can also be fried like an omelette.
Presented as published in 1915. 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
Nutrition per serving
490Calories
7 gProtein
30 gCarbs
38 gFat
Full nutrition (34 nutrients)
Calories490 kcal
Protein7.5 g
Carbohydrates30 g
Fiber4.3 g
Sugars4 g
Total Fat38 g
Saturated Fat20 g
Monounsaturated Fat9.1 g
Polyunsaturated Fat2.4 g
Omega-30.3 g
Cholesterol87 mg
Sodium679 mg
Potassium628 mg
Calcium84 mg
Iron0.6 mg
Magnesium32 mg
Phosphorus145 mg
Zinc0.7 mg
Copper0 mg
Manganese0.2 mg
Vitamin D0.2 mcg
Vitamin C0.2 mg
Vitamin A304 mcg
Vitamin E2.2 mg
Vitamin K7.3 mcg
Vitamin B60.2 mg
Vitamin B120.5 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.3 mg
Niacin (B3)2.3 mg
Folate14 mcg
Choline41 mg
Caffeine0 mg
Water191 g
As published
This recipe was extracted from Pan-Pacific cook book (1915) by L. L. McLaren, page 30. The excerpt below is the record exactly as published.
COLCANNON— IRISH Boil half a pound of spinach, or young turnip or beet tops, or cabbage, rapidly for ten minutes ; then drain ; chop fine and mix with half a pound of mashed potatoes. Add two tablespoons of melted butter, the beaten yolk of an egg, salt, cayenne and a bit of nutmeg
Cook this with the app: pantry check, scaling, and the assistant.