Recipe: Colcanon

1 large cabbage, 1 pint of mashed POTATOES, 2 oz. of grated cheese, 2 eggs, 1 oz. of butter, 1/2 saltspoonful of nutmeg, pepper and salt to taste. Boil the cabbage in 1 pint of water until quite tender, drain the water off to keep for stock, chop the cabbage up fine; mix it with the mashed POTATOES, the butter and seasoning and the grated cheese; beat up the eggs, and mix these well with the rest; press the mixture into a greased mould, heat all well through in the oven or in a steamer, turn out and serve with a white Sauce. This can be made from cold POTATOES and cold cabbage.

The Allinson Vegetarian Cookery Book, by Thomas R. Allinson (Year 1915)