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Time Required For Digesting Food |
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Free Books / Reference / Bepler's Handy Manual of Knowledge / | |
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Time Required For Digesting Food |
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This section is from the book "Bepler's Handy Manual of Knowledge And Useful Infomation", by David Bepler. Also available from Amazon: Bepler's Handy Manual of Knowledge and Useful Information.
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Name of Food |
How Cooked |
Hrs. Min. |
|
Apples, sweet |
Boiled |
2.30 |
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Apples, sweet, mellow |
Raw |
- 1.30 |
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Apples, sour, hard |
- Raw |
2.50 |
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Barley |
Boiled |
2.00 |
|
Bass, striped |
- Broiled - |
- 3.00 |
|
Beans, Lima |
Boiled |
2.30 |
|
Beans, pod |
- Boiled |
2.30 |
|
Beans and green corn |
Boiled |
3.45 |
|
Beef |
Fried |
4.00 |
|
Beefsteak |
Broiled |
- 3.00 |
|
Beef, fresh, lean, dry- |
Roasted ' - |
3.30 |
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Beef, fresh, lean, raw |
Roasted |
- 3.00 |
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Beef, salt |
- Boiled |
2.45 |
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Beets |
Boiled |
3.45 |
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Bread, corn |
Baked |
- 3.15 |
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Bread, wheat, fresh |
Baked |
1.30 |
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Butter |
Fresh |
- 3.30 |
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Cabbage |
Raw |
2 30 |
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Cabbage, with vinegar |
Raw |
- 2.00 |
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Cabbage ... |
Boiled |
4.30 |
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Carrots |
- Boiled |
- 3.15 |
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Catfish |
Fried |
3.30 |
|
Cheese, old |
Raw |
- 3.30 |
|
Chicken |
Fricasseed |
2.45 |
|
Codfish, cured dry |
- Boiled |
- 2.00 |
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Custard |
Baked |
2.45 |
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Duck, tame |
Roasted |
- 4.00 |
|
Duck, wild |
Roasted |
4.30 |
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Eggs, fresh |
Raw |
- 2.00 |
|
Eggs, fresh - |
Scrambled - |
1.30 |
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Eggs, fresh |
Roasted |
- 2.15 |
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Eggs, fresh - |
Soft boiled |
3.00 |
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Eggs, fresh |
Hard boiled - |
- 3.30 |
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Eggs, fresh - |
Fried |
3.30 |
|
Fowls, domestic |
Roasted |
- 4.00 |
|
Hash meat and vegetables - |
Warmed - |
2.30 |
|
Lamb, fresh |
Broiled |
- 2.30 |
|
Lamb |
Boiled |
2.30 |
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Milk - |
Raw - |
- 2.15 |
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Name of Food |
How Cooked |
Hrs. Min. |
|
Milk |
Boiled |
2.00 |
|
Mutton |
- Boiled |
- 3.00 |
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Mutton |
Roasted |
3.15 |
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Oysters, fresh - |
Raw - |
- 2.55 |
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Oysters, fresh |
Roasted |
3.15 |
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Oysters, fresh - |
Stewed |
- 3.30 |
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Pigs' feet, soused - |
Boiled |
1.00 |
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Fork, fat and lean |
Roasted |
- 3.15 |
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Pork, recently salted |
Stewed |
3.00 |
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Pork, recently salted - |
- Fried - |
- 3.15 |
|
Potatoes, Irish |
Baked |
2.30 |
|
Potatoes, Irish |
- Boiled - |
- 3.30 |
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Rice |
Boiled |
1.00 |
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Sago |
- Boiled - |
- 1.45 |
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Salmon, salted |
Boiled |
4.00 |
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Sausages, fresh |
Broiled |
- 3.15 |
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Soup, barley |
Boiled |
130 |
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Soup, bean |
- Boiled - |
- 3.30 |
|
Soup, chicken |
Boiled |
3.00 |
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Soup, mutton - |
- Boiled - |
- 3.30 |
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Soup, beef, vegetables |
Boiled |
4.00 |
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Tripe, soused - |
- Boiled - |
- 1.00 |
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Trout, salmon, fresh |
Boiled |
1.30 |
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Turkey - |
Roasted |
- 2.30 |
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Veal |
Boiled |
4.00 |
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Veal - |
Fried - |
- 4.30 |
Continue to:
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