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Classic
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page 330
COOKS' TIME-TABLE
Mode ofTime ofTime of
Preparation.Cooking.Digestion.
H.MH.M
Apples, sour, hard...................Raw......2 50
Apples, sweet and mellow.............Raw......1 50
Beans, (pod).........................Boiled1 002 30
Beans with green corn................Boiled453 45
Beef.................................Roasted* 253 00
Beefsteak............................Broiled153 00
Beefsteak............................Fried154 00
Beef, salted.........................Boiled* 354 15
Bass, fresh..........................Broiled203 00
Beets, young.........................Boiled2 003 45
Beets, old ................................4 30......
Bread, corn..........................Baked453 15
Bread, wheat.........................Baked1 003 30
Butter...............................Melted......3 30
Cabbage..............................Raw......2 30
Cabbage and vinegar..................Raw......2 00
Cabbage..............................Boiled1 004 30
Cake, sponge.........................Baked452 30
Carrot, orange.......................Boiled1 003 15
Cheese, old..........................Raw......3 30
Chicken..............................Fricasseed1 003 45
Codfish, dry and whole...............Boiled* 152 00
Custard, (one quart).................Baked302 45
Duck, tame...........................Roasted1 304 00
Duck, wild...........................Roasted1 004 50
Dumpling, apple......................Boiled1 003 00
Eggs, hard...........................Boiled103 30
Eggs, soft...........................Boiled33 00
Eggs.................................Fried53 30
Eggs.................................Raw......2 00
Eggs.................................Whipped......1 30
Fowls, domestic, roasted or..........Boiled1 004 00
Gelatine.............................Boiled......2 30
Goose, wild..........................Roasted* 202 30
Lamb.................................Boiled* 202 30
Meat and vegetables..................Hashed302 30
Milk.................................Raw ......2 15
Milk.................................Boiled......2 00
Mutton...............................Roast* 253 15
Mutton...............................Broiled203 00
Oysters..............................Raw......2 55
Oysters..............................Roasted......3 15
Oysters..............................Stewed53 30
Parsnips.............................Boiled1 002 30
Pig's feet...........................Soused......1 00
Pork.................................Roast* 305 15
Pork.................................Boiled* 254 30
Pork, raw or.........................Fried......4 15
Pork.................................Broiled203 15
Potatoes.............................Boiled303 30
Potatoes.............................Baked453 30
Potatoes.............................Roasted452 30
Rice.................................Boiled201 00
Salmon, fresh........................Boiled81 45
Sausage..............................Fried254 00
Sausage..............................Broiled203 30
Soup, vegetable......................Boiled1 004 00
Soup, chicken........................Boiled2 003 00
Soup, oyster or mutton...............Boiledߤ 3 303 30
Tapioca..............................Boiled1 302 00
Trout, salmon, fresh, boiled or......Fried301 30
Turkey, boiled or....................Roasted* 202 30
Turnips..............................Boiled453 30
Veal.................................Broiled204 00
Venison Steak........................Broiled201 35
on page 330 in the original text.
* Minutes to the pound.
ߤ Mutton soup.
The time given is the general average; the time will vary slightly with the
quality of the article.
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