This section is from the book "The White House Cook Book", by Hugo Ziemann, F. L Gillette. Also available from Amazon: The White House Cook Book.
Mode of Preparation | Time of Cooking | Time of Digestion | |
H. M. | H. M. | ||
Apples, sour, hard ............ | Raw | 2 50 | |
Apples, Sweet and mellow.......... | Raw | 1 50 | |
Asparagus.......... | Boiled | 15 to 30 | 2 30 |
Beans (pod)........ | Boiled | 1 00 | 2 30 |
Beans with green corn.......... | Boiled | 45 | 3 45 |
Beef............................................... | Roasted | * 25 | 3 00 |
Beefsteak........ | Broiled | 15 | 3 00 |
Beefsteak..... | Fried | 15 | 4 00 |
Beef, Salted......... | Boiled | * 35 | 4 15 |
Bass, fresh..... | Broiled | 20 | 3 00 |
Beets, young......... | Boiled | 2 00 | 3 45 |
Beets, Old........... | Boiled | 4 30 | 4 00 |
Bread, corn....... | Baked | 45 | 3 15 |
Breat, wheat....... | Baked | 1 00 | 3 30 |
Butter......... | Melted | 3 30 | |
Cabbage........... | Raw | 2 30 | |
Cabbage and vinegar........... | Raw | 2 00 | |
Cabbage........... | Boiled | 1 00 | 4 30 |
Cauliflower........ | Boiled | 1-2 00 | 2 30 |
Cake, sponge....... | Baked | 45 | 2 30 |
Carrot, orange........... | Boiled | 1 00 | 3 15 |
Cheese, old.......... | Raw | 3 30 | |
Chicken........... | Fricasseed | 1 00 | 3 45 |
Codfish, dry and whole........... | Boiled | * 15 | 2 00 |
Custard (one quart)........ | Baked | 30 | 2 45 |
Duck, tame....... | Roasted | 1 30 | 4 00 |
Duck, wild..... | Roasted | 1 00 | 4 50 |
Dumpling, apple......... | Boiled | 1 00 | 3 00 |
Eggs, hard........ | Boiled | 10 | 3 30 |
Eggs, soft....... | Boiled | 3 | 3 00 |
Eggs........... | Fried | 5 | 3 30 |
Eggs......... | Raw | 2 00 | |
Fowls, domestic, roasted or........ | Boiled | 1 00 | 4 00 |
Gelatine....... | Boiled | 2 30 | |
Goose, wild......... | Roasted | * 20 | 2 30 |
Mode of Preparation | Time of Cooking | Time of Digestion | |
H. M. | H. M. | ||
Lamb.......... | Boiled | * 20 | 2 30 |
Meat and vegetables.... | Hashed | 30 | 2 30 |
Milk............................................. | Raw | 2 15 | |
Milk..... | Boiled | 2 00 | |
Mutton.... | Roast | * 25 | 3 15 |
Mutton........ | Broiled | 20 | 3 00 |
Onions........ | Boiled | 1-2 00 | 3 00 |
Oysters.... | Roasted | 3 15 | |
Oysters........ | Stewed | 5 | 3 30 |
Parnips....... | Boiled | 1 00 | 3 00 |
Pigs' Feet......... | Soused | 1 00 | |
Pork....... | Roast | * 30 | 5 15 |
Pork........ | Boiled | * 25 | 4 30 |
Pork, raw or........ | Fried | 4 15 | |
Pork..................................................... | Broiled | 20 | 3 15 |
Potatoes.......... | Boiled | 30 | 3 30 |
Potatoes......... | Baked | 45 | 3 30 |
Potatoes.............. | Roasted | 45 | 2 30 |
Rice......... | Boiled | 20 | 1 00 |
Salmon, fresh........... | Boiled | 8 | 1 45 |
Sausage.... | Fried | 25 | 4 00 |
Sausage........ | Broiled | 20 | 3 30 |
Soup, vegetable......... | Boiled | 1 00 | 4 00 |
Soup, chicken....... | Boiled | 2 00 | 3 00 |
Soup, oyster or mutton........ | Boiled | + 3 30 | 3 30 |
Spinach... | Boiled | 1-2 00 | 2 30 |
Tapioca....... | Boiled | 1 30 | 2 00 |
Tomatoes........ | Fresh | 1 00 | 2 30 |
Tomatoes......... | Canned | 30 | 2 30 |
Trout, salmon fresh boiled or........... | Fried | 30 | 1 30 |
Turkey, boiled or.......... | Roasted | * 20 | 2 30 |
Turnips......... | Boiled | 45 | 3 30 |
Veal............................................. | Broiled | 20 | 4 00 |
Vension steak........... | Broiled | 20 | 1 35 |
* Minutes to the pound.
+ Mutton soup.
The time given is the general average; the time will vary slightly with the quality of the article.
 
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