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Colcannon

Vegetables

Potatoes and green vegetables (usually cabbage, but sometimes kale or broccoli) creamed together.

The name probably derives from 'cole', used at least since the 10th Century in England as a synonym for brassicas, and 'cannon' may mean 'to pound'. The exact name is known at least since 1801 in the Anglo-Irish wrtiter Maria Edgeworth's 'Moral Tales' "Forester..dined like a philosopher upon colcannon."


Original Receipt in 'A modern system of domestic cookery, or, The housekeeper's guide' by M Radcliffe. (Radcliffe 1822)

Colcannon.
Boil potatoes and greens, or spinage, separately. Mash the potatoes, squeeze the greens dry, chop them quite fine, and mix them with the potatoes with a little butter, pepper, and salt. Put it into a mould, greasing it well first; let it stand in a hot oven for ten minutes.




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