Time-Tables For Cooking
Description
This section is from the book "The Boston Cooking-School Cook Book", by Fannie Merritt Farmer. Also available from Amazon: Original 1896 Boston Cooking-School Cook Book.
Time-Tables For Cooking
Boiling
Articles | Time | |
Hours | Minutes | |
Coffee..................................................................................... | ..................... | 1 to 3 |
Eggs, soft cooked ................................................................. | ...................... | 6 to 8 |
" hard " .......................................................................... | ...................... | 35 to 45 |
Mutton, leg ............................................................................ | 2 to 3 | |
Ham, weight 12 to 14 lbs....................................................... | 4 to 5 | |
Corned Beef or Tongue........................................................ | 3 to 4 | |
Turkey, weight 9 lbs.............................................................. | 2 to 3 | |
Fowl, " 4 to 5 lbs........................................................ | 2 to 3 | |
Chicken, " 3 lbs..................................................................... | 1 to 1 1/4 | |
Lobster................................................................................. | ................... | 25 to 30 |
Cod and Haddock, weight 3 to 5 lbs...................................... | .................... | 20 to 30 |
Halibut, thick piece, " 2 to 3 lbs...................................... | .................... | 30 |
Bluefish and Bass, " 4 to 5 lbs..................................... | .................... | 40 to 45 |
Salmon, weight 2 to 3 lbs...................................................... | .................... | 30 to 35 |
Small Fish............................................................................. | ..................... | 6 to 10 |
Potatoes, white...................................................................... | ..................... | 20 to 30 |
" sweet....................................................................... | ...................... | 15 to 25 |
Asparagus.............................................................................. | ..................... | 20 to 30 |
Peas........................................................................................ | ..................... | 20 to 60 |
String Beans........................................................................ | 1 to 2 1/2 | |
Lima and other Shell Beans ................................................. | 1 to 1 1/4 | |
Articles | Time | |
Hours | Minutes | |
Beets, young ...................................................................... | ................... | 45 |
" old ......................................................................... | 3 to 4 | |
Cabbage ......................................................................... | ................... | 35 to 60 |
Oyster Plant ......................................................................... | ................... | 45 to 60 |
Turnips ......................................................................... | ................... | 30 to 45 |
Onions ......................................................................... | ................... | 45 to 60 |
Parsnips ......................................................................... | ................... | 30 to 45 |
Spinach ......................................................................... | ................... | 25 to 30 |
Green Corn ......................................................................... | ................... | 12 to 20 |
Cauliflower ......................................................................... | ................... | 20 to 25 |
Brussels Sprouts .................................................................... | ................... | 15 to 20 |
Tomatoes, stewed ................................................................... | ................... | 15 to 20 |
Rice .................................................................................... | ................... | 20 to 25 |
Macaroni................................................................................ | ................... | 20 to 30 |
Broiling
Stek, one inch thick........................................................................................ | 4 to 6 |
" one and one-half inches thick.............................................................. | 8 to 10 |
Lamb or Mutton Chops................................................................................ | 6 to 8 |
" " " in paper cases....................................................... | 10 |
Quails or Squabs............................................................................................ | 8 |
" " in paper cases................................................................... | 10 to 12 |
Chickens ................................................................................................... | 20 |
Shad, Bluefish, and Whitefish...................................................................... | 15 to 20 |
Slices of Fish, Halibut, Salmon, and Swordfish ........................................ | 12 to 15 |
Small, thin Fish......................................................................................... | 5 to 8 |
Liver and Tripe.............................................................................................. | 4 to 5 |
Baking
Bread (white loaf)........................................................................................... | 45 to 60 |
" (Graham loaf)....................................................................................... | 35 to 45 |
" (sticks)................................................................................................. | 10 to 15 |
Biscuits or Rolls (raised)................................................................................ | 12 to 20 |
" (baking-powder)............................................................................... | 12 to 15 |
Gems........................................................................................................... | 25 to 30 |
Mufins(raised).......................................................................................... | 30 |
" (baking-powder)................................................................................. | 20 to 25 |
Corn Cake(thin)............................................................................................. | 15 to 20 |
" (thick)............................................................................................. | 30 to 35 |
Gingerbread................................................................................................. | 20 to 30 |
Cookies...................................................................................................... | 6 to 10 |
Sponge Cake................................................................................................ | 45 to 60 |
Articles | Time | |
Hours | Minutes | |
Cake (layer)....................................................................... | .................... | 20 to 30 |
" (loaf).................................................................................. | .................... | 40 to 60 |
" (pound)..................................................................... | 1 1/4 to 1 1/2 | |
" (fruit) ............................................................................... | 1 1/4 to 2 | |
" (wedding)............................................................... | 3 | |
or steam 2 hours and bake 1 1/2 Baked batter puddings ........................................................... | ........................ | 35 to 45 |
Bread puddings...................................................................... | 1 | |
Tapioca or Rice Pudding........................................................ | 1 | |
Rice Pudding (poor man's)..................................................... | 2 to 3 | |
Indian " ...................................................................... | 2 to 3 | |
Plum " ..................................................................... | 2 to 3 | |
Custard" ......................................................................... | ..................... | 30 to 45 |
" (baked in cups).............................................................. | ..................... | 20 to 25 |
Pies........................................................................................ | ..................... | 30 to 50 |
Tarts........................................................................................ | ..................... | 15 to 20 |
Pstties...................................................................................... | ..................... | 20 to 25 |
Vol-au-vent............................................................................ | ..................... | 50 to 60 |
Cheese Straws......................................................................... | ..................... | 8 to 10 |
Scalloped Oysters.................................................................... | ...................... | 25 to 30 |
Scalloped dishes of cooked mixtures..................................... | ...................... | 12 to 15 |
Baked Beans........................................................................... | 6 to 8 | |
Braised Beef............................................................................ | 3 1/2 to 4 1/2 | |
Beef, sirloin or rib, rare, weight 5 lbs.. .. .............................. | ............1 | 5 |
" " " " " 10 " ................................... | .......... 1 | 30 |
" " " well done, weight 5 lbs........................... | .............1 | 20 |
" " " " " 10 " .......................... | .......... 1 | 50 |
Beef, rump, rare, weight 10 lbs.............................................. | ........... 1 | 35 |
" " well done, weight 10 lbs.................................... | ........... 1 | 55 |
" (fillet).................................................................................... | .................... | 20 to 30 |
Mutton (saddle)....................................................................... | 1 1/4 to 1 1/2 | |
Lamb(leg)............................................................................... | 1 1/4 to 1 3/4 | |
" (forequarter)................................................................... | 1 to 1 1/4 | |
" (chops) in paper cases..................................................... | ...................... | 15 to 20 |
Veal (leg) ........................................................................................ | 3 1/2 to 4 | |
" (loin)........................................................................ | 2 to 3 | |
Pork (chine or sparerib) ...................................................... | 3 to 3 1/2 | |
Chicken, wieght 3 to 4 lbs...................................................... | 1 to 1 1/2 | |
Turkey, weight 9 lbs.............................................................. | 2 1/2 to 3 | |
Goose, weight 9 lbs.................................................................. | 2 | |
Duck (domestic)...................................................................... | 1 to 1 1/4 | |
" (wild).............................................................................. | ..................... | 20 to 30 |
Articles | Time | |
Hours | Minutes | |
Grouse................................................................................. | ................ | ... 25 to 30 |
Partridge............................................................................. | ............... | ... 45 to 50 |
Pigeons(potted).................................................................... | 2 | |
Fish (thick), weight 3 to 4 lbs..... | ................. | ... 45 to 60 |
" (small).................................................................. | ................ | ... 20 to 30 |
Frying
Muffins, Fritters, and Doughnuts..................................................................... | 3 to 5 |
Croquettes and Fishballs.................................................................................. | 1 |
Potatoes, raw..................................................................................................... | 4 to 8 |
Breaded Chops............................................................................................ | 5 to 8 |
Fillets of Fish.............. | 4 to 6 |
Smelts, Trout, and other small Fish.................................................................. | 3 to 5 |
Note. - Length of time for cooking fish and meat does not depend so much on the number of pounds to be cooked as the extent of surface exposed to the heat.
Use Of Recipes
Dishes prepared from my recipes are intended for the most part to serve six persons.
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