SC - Colcannon

[Isha ArrowHawk]

  Thanks.

  I'm still debateing weather the "red root" was beets or some native
tuber with a pinkish/red tint.
  There are other notes in the book, that refer to "red" turnips, and a 
varity of "red" leeks.
  My Mother-in-Law said that when she was a child(she is 85) that the leeks 
they used in Scotland had a reddish tint to their outer skin.
  I have a 16th cen. Polish recipe that is simular to the one I posted.  But 
that one definatly used beets.

  Lady Katherine Mc.

>From: "Cindy M. Renfrow" <cindy at thousandeggs.com>
>Reply-To: sca-cooks at ansteorra.org
>To: sca-cooks at ansteorra.org
>Subject: Re: SC - Preserving eggs.
>Date: Sun, 17 Sep 2000 17:41:12 +0200
>
>Hello!  If it's any help,  have a very similar modern (?) recipe of PA
>Dutch origin for red beet pickled eggs.
>
>Cindy
>
>
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