COLCANNON

Bailey, Adrian and the Editors of Time-Life Books. 1969. The Cooking of the British Isles. Time-Life Books, New York. TIME-LIFE BOOKS, New York.

An Irish dish made with potatoes, cabbage and onions.

Garrett, Theodore Francis (edited by). 1898. the Encyclopedia of Practical Cookery. L. Upcott Gill, 170, Strand, W.C. London. Vol. I

sometimes, this is spelt "Kolcannon" - the "Kol" being evidently a derivative of "Kohl", a cabbage. It is known to us as a favorite Irish dish.

The Cooking of the British Isles Time-Life Books, New York.

an irish dish made with potatoes, cabbage and onions.

Barer-Stein, Thelma. 1999. You EatWhat You Are. A FireFly Book, [GT 2850 .B371 1999]

is a combination of potatoes, cabbage, carrots, and turnips well-cooked in water then drained and mashed, seasoned with salt and pepper and served with butter. Though the irish lay claim to originating it, the dish is equally popular in Scotland and England, often the main dish of late supper. [English Pp. 133-135]
is a combination of shredded cabbage, potatoes, carrots, and turnips all cooked together in water then drained and mashed and served with salt, pepper, and butter. [Scottish pp. 378-380]

is a Scottish dish of hot potatoes mashed with another well-cooked vegetable (often cabbage or turnips) and served with melted butter. [Irish, Pp. 237-238]

Source: Bailey, Adrian and the editors of Time-Life Books. 1969. The Cooking of the British Isles Time-Life Books, New York.

An Irish dish made with potatoes, cabbage and onions.

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