vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Colcanon
From Cookery and housekeeping, 1882
Serves 4
Presented as published in 1882. 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
83Calories
3 gProtein
18 gCarbs
0 gFat
Full nutrition (29 nutrients)
Calories83 kcal
Protein2.8 g
Carbohydrates18 g
Fiber1.9 g
Total Fat0.3 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium161 mg
Potassium487 mg
Calcium78 mg
Iron3.5 mg
Magnesium34 mg
Phosphorus64 mg
Zinc0.5 mg
Copper0.5 mg
Manganese1.1 mg
Vitamin D0 mcg
Vitamin C53 mg
Vitamin A0 mcg
Vitamin K74 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.7 mg
Folate5.6 mcg
Water159 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Cookery and housekeeping (1882) by Reeve, Henry Mrs., page 128. The excerpt below is the record exactly as published.
Colcanon. Boil and drain tender cabbage, or greens cut in slices, omitting any tough stems if the cabbage is not young. Cut cold potatoes into small fragments ; mix with the cabbage ; season with pepper and salt, and fry in dripping or butter
Cook this with the app: pantry check, scaling, and the assistant.