Colecannon

Ingredients

• 2 lbs. boiled potatoes
• 0.5 lb. boiled cabbage
• pepper
• salt

Method

1. 1

   Chop the cabbage very small, add this to the potatoes, season with pepper and salt and mash all together until there are no lumps remaining.

2. 2

   Shape up the mixture into a pyramid or other neat shape.

3. 3

   Put this onto a baking tin and bake in a very hot oven until it is browned.

4. 4

   Serve hot.

Nutrition per serving

As published

This recipe was extracted from Sea Cookery (1911) by Richard Bond, page 66. The excerpt below is the record exactly as published.

COLECANNON. 2 lbs. boiled potatoes \ lb. boiled cabbage. pepper salt Chop the cabbage very small, add this to the potatoes, season with pepper and salt and mash all together until there are no lumps remaining. Shape up the mixture into a pyramid or other neat shape. Put this on to a baking tin and bake in a very hot oven until it is browned. Serve hot. The exact quantity of cabbage required for the above dish will vary slightly according to the kind of cabbage used, and therefore the cook must use some discretion when making. The mixture should be a delicate green colour. SARATOGA CHIPS. 6 peeled potatoes salt frying fat Cut the potatoes into very thin slices. Put these slices into cold water and allow them to soak for half-an-hour. Drain them dry and fry in deep hot fat. Then drain off any fat that may be adhering, sprinkle salt over them and serve hot. 107 SARATOGA CHIPS (Another way). Parboil the potatoes, allow them to cool and then slice them into very thin slices and fry them in deep fat until crisp. Drain, sprinkle with salt and serve hot. BUBBLE AND SQUEAK. 1 lb. cold cooked meat I pepper and salt 2 lbs. boiled potatoes i pint gravy about £ lb. boiled cabbage

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