[3] A correspondent in The Public Advertiser two years later reported making "a very hearty Meal on fried Beef and Cabbage; though I could not have touched it had my Wife recommended it to me under the fashionable Appellation of Bubble and Squeak".

[5] The dish as it is made in modern times differs considerably from its first recorded versions, in which cooked beef was the main ingredient and potatoes did not feature.

[6] This method is followed by William Kitchiner in his book Apicius Redivivus, or The Cook's Oracle (1817);[7] in later editions he adds a couplet at the top of his recipe: When 'midst the frying Pan in accents savage, The Beef, so surly, quarrels with the Cabbage.

In 1882 the "Household" column of The Manchester Times suggested: Potatoes featured in a recipe printed in a Yorkshire paper in 1892 but, as in earlier versions, the main ingredients were beef and cabbage.

[18] Fiona Beckett (2008), like Smith and Dickson Wright, stipulates no ingredients other than potato and cabbage,[19] but there are many published variants of the basic recipe.

[28] In 1983 the American food writer Howard Hillman included bubble and squeak in his survey Great Peasant Dishes of the World.

[29] A Canadian newspaper in 1959 reported a minor controversy about the origins of the dish, with readers variously claiming it as Australian, English, Irish and Scottish.

In 1825 a reviewer in The Morning Post dismissed a new opera at Covent Garden as "a sort of bubble and squeak mixture of English and Italian".

[33] In the late 1940's, George Moreno Jr., an American animator living and working in England, borrowed the term; re-spelling it "Bubble and Squeek," for a series of cartoon shorts released by Associated British-Pathe.