—Vegetable Mash
From the treasured pages of The Indian cookery book: a practical handbook to the kitchen in India
Unknown Author
—Vegetable Mash
"Take boiled potatoes, cauliflower, carrots, turnips, and green peas; mash down the potatoes with plenty of butterr, pepper, and salt ; mince small the cauliflower, carrots, and turnips, and add them with the peas to the mashed potatoes; mix them all well together, and serve up hot."
Note on the Original Text
The recipe is presented in a concise, instruction-focused style characteristic of late Victorian cookbooks. Lists of precise measurements are rare; instead, expectation was for the cook to apply common sense and experience. Words like 'mince small' and instructions to 'add with the peas' rely on the implicit knowledge of the domestic cook. Spelling and grammar are largely familiar, though slightly formal and sometimes old-fashioned (e.g., 'mash down,' 'serve up hot'). The recipe avoids embellishments, focusing on direct, practical steps.
Title
The Indian cookery book: a practical handbook to the kitchen in India (1880)
You can also click the book image above to peruse the original tome
Writer
Unknown
Era
1880
Publisher
Thacker, Spink & Co.
Background
A delightful and practical guide to the vibrant culinary world of India, this handbook serves up classic recipes and kitchen wisdom tailored for the subcontinent’s kitchens in the late 19th century. Perfect for adventurous cooks eager to explore authentic Indic flavors.
Kindly made available by
Internet Archive
This recipe comes from 'The Indian Cookery Book,' published in Calcutta in 1880, during the British colonial period. It reflects the adaptation of classic British vegetable preparations to the ingredients and context of colonial India. Vegetable mashes like this were popular for their simplicity, nourishment, and ability to make use of abundant local produce. The book aimed to support European households in India, sharing familiar dishes made possible with both imported and native vegetables. This dish, straightforward yet comforting, exemplifies the fusion of British culinary sensibilities with Indian resources.
In the late 19th century, this mash would have been prepared using a large pot for boiling the vegetables, a masher for the potatoes (usually a heavy fork or wooden masher), and a sturdy knife for mincing the vegetables. Mixing would be done in a large bowl or directly in the pot. The dish would likely have been served in a simple serving dish or straight from the cooking vessel, still hot from the stovetop or open fire.
Prep Time
15 mins
Cook Time
30 mins
Servings
4
We've done our best to adapt this historical recipe for modern kitchens, but some details may still need refinement. We warmly welcome feedback from fellow cooks and culinary historians — your insights support the entire community!
Ingredients
- 1 lb 2 oz potatoes, peeled
- 7 oz cauliflower florets
- 5 oz carrots, peeled
- 5 oz turnips, peeled
- 3.5 oz green peas (fresh or frozen)
- 1.75 oz unsalted butter (or ghee for a richer, Indian touch)
- Salt, to taste
- Black pepper, freshly ground, to taste
Instructions
- Begin by boiling 1 lb 2 oz potatoes, 7 oz cauliflower, 5 oz carrots, 5 oz turnips, and 3.5 oz green peas until tender.
- Mash the potatoes thoroughly with 1.75 oz unsalted butter, and season generously with salt and freshly ground black pepper.
- Finely dice the cauliflower, carrots, and turnips, then mix these with the mashed potatoes, along with the peas.
- Once all the vegetables are well combined, check seasoning and serve the mash piping hot.
Estimated Calories
170 per serving
Cooking Estimates
You will spend about 15 minutes preparing and peeling the vegetables, then 30 minutes cooking them until they are soft and ready to mash. Each serving has around 170 calories, and this recipe makes 4 servings.
As noted above, we have made our best effort to translate and adapt this historical recipe for modern kitchens, taking into account ingredients nowadays, cooking techniques, measurements, and so on. However, historical recipes often contain assumptions that require interpretation.
We'd love for anyone to help improve these adaptations. Community contributions are highly welcome. If you have suggestions, corrections, or cooking tips based on your experience with this recipe, please share them below.
Join the Discussion
Rate This Recipe
Dietary Preference
Main Ingredients
Culinary Technique
Occasions
Den Bockfisch In Einer Fleisch Suppen Zu Kochen
This recipe hails from a German manuscript cookbook compiled in 1696, a time whe...
Die Grieß Nudlen Zumachen
This recipe comes from a rather mysterious manuscript cookbook, penned anonymous...
Ein Boudain
This recipe comes from an anonymous German-language manuscript cookbook from 169...
Einen Schweinß Kopf Zu Kochen
This recipe hails from the 'Koch Puech', a lavish and encyclopedic German cookbo...
Browse our complete collection of time-honored recipes