Digestion
Description
This section is from the book "The Culinary Handbook", by Charles Fellows. Also available from Amazon: The Culinary Handbook.
Digestion
Is something that every cook should study. Foods cooked in different ways, digest in different times, the following table is medically correct.
A Table Showing The Time Required To Digest The Different Foods When Cooked In Different Ways
Hrs Min | ||
Pork Steak | broiled | 3-15 |
" fat and lean | roasted | 5-15 |
" recently salted | raw | 3-00 |
" " " | stewed | 3-00 |
" " " | broiled | 3-15 |
" " " | fried | 4-15 |
" " " | boiled | 4-30 |
Turkey. wild | roasted | 2-18 |
" tame | " | 2-30 |
" " " | boiled | 2-2 5 |
roasted | 2-30 | |
Chickens, full grown | fricasseed | 2-45 |
Fowls, domestic | boiled | 4-00 |
" " " | .roasted | 4-00 |
Ducks, tame | roasted | 4-00 |
" wild | roasted | 4-30 |
Soup, barley | boiled | 1-30 |
" bean | " | 3-00 |
" chicken | " | 3-30 |
" mutton | " | 3-30 |
" oyster | " | 3-30 |
" beef, vegetables and bread.. | " | 4-00 |
" marrow bones | " | 4-10 |
Pig's feet, soused | " | 1-00 |
" | 1-00 | |
Brains, animal | " | 1-45 |
Spinal marrow, animal | " | 2-40 |
Liver, (beef), fresh | broiled | 2-00 |
Heart, (animal) | fried | 4 00 |
Cartilage | boiled | 4-15 |
Tendon | " | 5-50 |
Hash, meat and vegetables | warmed | 2-30 |
Sausage, fresh | broiled | 3-20 |
Gelatine | 2-30 | |
Cheese, old strong | raw | 3-30 |
Green corn | boiled | 3-45 |
" beans | " | 3-45 |
Beans, pod | " | 2-30 |
" | 2-30 | |
roasted | 2-30 | |
" | baked | 2-30 |
" | boiled | 2-30 |
Cabbage | raw | 2-30 |
" with vinegar | " | 2-00 |
" | boiled | 4-30 |
Carrots | " | 3-13 |
Turnips, white | " | 3-30 |
" | 3-45 | |
Bread,corn | baked | 3-15 |
Bread, wheat, fresh | " | 3-30 |
Apples, sweet, mellow | raw | 1-30 |
" sour, " | " | 2-00 |
" " hard | " | 2-50 |
Milk | boiled | 2-00 |
" | raw | 2-15 |
Eggs, fresh | " | 2-00 |
" " | whipped | 1-30 |
" " | roasted | 2-15 |
" " | soft boiled | 3-00 |
" " | hard " | 3-30 |
" | fried | 3-30 |
baked | 2-45 | |
Codfish, cured (dry) | boiled | 2-00 |
" | 1-30 | |
" " " | fried | 1-30 |
Bass, striped | broiled | 3-00 3-30 |
fried | ||
" | 3-30 | |
Salmon, salted | boiled | 4-00 |
Oysters, fresh | raw | 2-55 |
" " | roasted | 3-15 |
" " | stewed | 3-30 |
Venison, steak | broiled | 1-35 |
Pig (suckling) | roasted | 2-30 |
Lamb, fresh | broiled | 2-30 |
Beef, fresh, lean (dry) | roasted | 3-30 |
Beef (with mustard) | boiled | 3-10 |
Beef (with salt only) | " | 3-36 |
Beef " " " | fried | 4-00 |
Beef, fresh, lean, (rare) | roasted | 3-00 |
broiled | 3-00 | |
Mutton, fresh | " | 3-00 |
" " | boiled | 3-00 |
" " | roasted | 3-15 |
Veal " | broiled | 4-00 |
" " | fried | 4-30 |
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