Measurements
Description
This section is from the book "Mrs. Fryer's Loose-Leaf Cook Book", by Jane Eayre Fryer. Also available from Amazon: Mrs. Fryer's Loose-Leaf Cook Book.
Measurements
On the last page of this book will be found tables of weights and measures. The standard measuring cup holds one-half pint, and all measurements are level. Fill measures more than full, then draw a knife across the top to level. Just as a skilled workman enjoys using good tools, so the good and intelligent cook enjoys having a well-equipped kitchen work-room. There is not only inspiration for the cook in such inexpensive conveniences as the transparent glass measuring cup, the handy nest of measuring spoons, the flexible kitchen spatula, the copper wire dish mop, the revolving egg-beater, and the potato-ricer, but they have an additional value in stirring the intellectual curiosity of the younger members of the household, who absorb from these workman-like tools a new respect for the art of cookery, and not unfrequently manifest a desire to learn to use them.
Glass Measuring Cup.
Nest of Spoons.
Spatula.
Using Spatula to Scrape a Bowl.
Time Tables
BOILING | ||||
Beef, fresh ............... | per | lb., | 30 | min. |
Beef, corned..... | " | " | 25-30 | " |
Mutton ................. | " | " | 15 | " |
Ham ............... | " | " | 20-30 | " |
Chicken ........................ | " | " | 15 | " |
Turkey........... | " | " | 15 | " |
Fowl............. | " | " | 20-30 | |
Halibut.......... | " | " | 20 | " |
Salmon........... | " | " | 20 | " |
Bluefish and Bass | " | " | 15 | " |
Small Fish .......................... | " | " | 10 | " |
BROILING | ||
Steak, 1 inch thick....... | 5- 8 | min. |
Steak, 1 1/2 inches thick... | 8-15 | " |
Steak, 2 inches thick..... | 15-20 | " |
Mutton Chops ................. | 8-10 | " |
Chicken ..................... | 20-30 | " |
Quail................... | 8-10 | " |
Squabs ................................. | 10-15 | " |
Fish, thick ...................... | 15-25 | " |
Fish, thin ................................... | 10-15 | " |
BAKING | ||
Bread ............................ | 45-60 | min. |
Biscuits and Rolls ...... | 10-20 | " |
Gems.................. | 15-25 | " |
Boston Brown Bread..... | 3 | hrs. |
Corn Bread............. | 30 | min. |
Gingerbread............ | 20-30 | " |
Sponge Cake............ | 15-60 | " |
Plain Cake.............. | 30-60 | " |
Fruit Cake.............. | 2-3 | hrs. |
Cookies .................... | 10-15 | min. |
Small Cakes ...................... | 15-20 | " |
Pies .................................... | 30-45 | " |
ROASTING or BAKING | |||
Beef, rare..... | ___per lb., | 8-10 | min. |
Beef, well done | " " | 15 | " |
Beef, fillet..... | entire time | 40-60 | " |
Veal.......... | 25-30 | min. | |
Lamb........ | " " | 15 | " |
Mutton....... | " " | 10-15 | " |
Pork......... | " " | 30 | " |
Venison...... | " " | 15 | " |
Chicken....... | " " | 15 | " |
Fowl.......... | " " | 20-30 | " |
Duck, tame... | entire time | 40-60 | " |
Duck, wild___ | " " | 15-30 | " |
Goose...... | per lb., | 18 | min. |
Turkey....... | " " | 15 | " |
Partridges... . | entire time | 30-40 | " |
Pigeons...... | " " | 30 | " |
Small birds... | " " | 10-15 | " |
Large fish.... | " " | 60 | " |
Small Fish ........... | " " | 20-30 | " |
VEGETABLES | ||
Asparagus ................. | 15-30 | min. |
Beet greens.............. | 30-60 | " |
Beets................... | 1-4 | hrs. |
Brussels Sprouts......... | 15-20 | min. |
Cabbage................ | 25-60 | " |
Carrots................. | 60-90 | " |
Cauliflower............. | 20-30 | " |
Celery.................. | 20-30 | " |
Corn ........................... | 10-20 | " |
Dandelions............. | 60 | " |
Kale.................................... | 30-50 | " |
Lettuce ..................... | 10-15 | " |
Lima beans ...................... | 45-60 | " |
Onions .......................... | 30-60 | " |
Parsnips................ | 35-50 | " |
Peas ............................ | 20-60 | " |
Potatoes, sweet.......... | 15-25 | it |
Potatoes, white........... | 20-35 | If |
Salsify................. | 30 | " |
Spinach .................... | 20-30 | it |
Squash .............................. | 30 | if |
String beans ...................... | 60-90 | ft |
Tomatoes .................... | 20-30 | " |
Turnips ........................... | 1- 3 | hrs. |
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