Time-Tables For Cooking
Description
This section is from the book "The Bride's Cook Book", by Ralph P. Merritt. Also available from Amazon: Larousse Gastronomique.
Time-Tables For Cooking
Boiling
ARTICLES - | TIME |
Coffee............................................................................................... | 6 to 8 minutes |
Eggs soft cooked................................................................................ | 1 to 3 " |
Eggs hard cooked.............................................................................. | 35 to 45 " |
Mutton Leg....................................................................................... | 2 to 3 hours |
Ham, weight 12 to 14 lbs..................................................................... | 4 to 5 " |
Corned Beef Tongue........................................................................... | 3 to 4 " |
Turkey, weight 9 lbs........................................................................... | 2 to 3 " |
Fowl, weight 4 to 5 lbs........................................................................ | 2 to 3 " |
Chicken, weight 3 lbs.......................................................................... | 1 to 1 1/4 " |
Lobster............................................................................................. | 25 to 30 minutes |
Cod and Haddock, weight 3 to 5 lbs...................................................... | 20 to 30 " |
Halibut, thick piece, weight 2 to 3 lbs.................................................... | 30 " |
Bluefish and Bass, weight 4 to 5 lbs...................................................... | 40 to 45 " |
Salmon, weight 2 to 3 lbs.................................................................... | 30 to 35 " |
ARTICLES - | TIME |
Small Fish......................................................................... | 6 to 10 minutes |
Potatoes, white .................................................................. | 20 to 30 " |
Potatoes, sweet .................................................................. | 15 to 25 " |
Asparagus........................................................................... | 20 to 30 " |
Peas.................................................................................... | 20 to 60 " |
String Beans....................................................................... | 1 to 2 1/2 hours |
Lima and other Shell Beans............................................... | 1 to 1 1/4 " |
Beets, young....................................................................... | 45 minutes |
Beets, old............................................................................ | 3 to 4 hours |
Cabbage.............................................................................. | 35 to 60 minutes |
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 " |
Steak, one inch thick.................................................. | 4 to 6 " |
Steak, one and one-half inches thick.................................. | 8 to 10 " |
Lamb or Mutton Chops...................................................... | 6 to 8 " |
Lamb or Mutton Chops in paper cases............................... | 10 " |
Quail or Squabs.................................................................. | 8 " |
Quail or Squabs 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 minutes |
Bread (graham loaf) ................................................ | 35 to 45 " |
Bread (sticks) ............................................................ | 10 to 15 " |
Biscuits or Rolls (raised) ........................................ | 12 to 20 " |
Biscuits (baking powder) ...................................... | 12 to 15 " |
Gems................................................................................... | 25 to 30 " |
Muffins (raised).................................................................. | 30 " |
Muffins (baking-powder)................................................... | 20 to 25 " |
Corn Cake (thin)................................................................. | 15 to 20 " |
Corn Cake (thick)............................................................... | 30 to 35 " |
Gingerbread........................................................................ | 20 to 30 " |
Cookies ........................................................................ | 6 to 10 " |
Baking
ARTICLES - | TIME |
Sponge Cake .............................. | 45 to 60 minutes |
Cake (layer) .................................... | 20 to 30 " |
Cake (loaf) ........................... | 40 to 60 " |
Cake (pound) ...................... | . 1 1/4 to 1 1/2 hours |
Cake (fruit) .............................. | . 1 1/4 to 2 " |
Cake (wedding) ............................................................. or steam 2 hours and bake 1 1/2 | 3 " |
Baked Batter Puddings ................................................. | .35 to 45 minutes |
Bread Puddings............................................................... | 1 hours |
Tapioca or Rice Pudding............................................... | 1 " |
Rice Pudding (poor man's) ......................................... | . 2 to 3 " |
Indian Pudding ............................................................... | . 2 to 3 " |
Plum Pudding ................................................................. | . 2 to 3 " |
Custard Pudding............................................................. | .30 to 45 minutes |
Custard (baked in cups)............................................... | .20 to 25 " |
Pies ............................................................. | .30 to 50 " |
Tarts ...................................... | .15 to 20 " |
Patties ............................................................................... | .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 hours |
Braised Beef..................................................................... | . 3 1/2 to 4 1/2 " |
Beer, sirloin or rib, rare, weight 5 lbs...................... | . 1 hour 5 minutes |
Beef, sirloin or rib, rare, weight 10 lbs...................... | . 1 " 30 " |
Beef, sirloin or rib, well done, weight 5 lbs............ | . 1 "20 " |
Beef, sirloin or rib, well done, weight 10 lbs............ | . 1 " 50 " |
Beef, rump, rare, weight 10 lbs.................................... | . 1 "35 " |
Beef, rump, well done, weight 10 lbs.......................... | . 1 " 55 " |
Beef (fillet) .............................................................. | .20 to 30 " |
Mutton (saddle) ........................................................... | . 1 1/4 to 1 1/2 hours |
Lamb (leg)..................................................................... | - 1 1/4 to 1 3/4 " |
Lamb (forequarter) ............. | . l to 1 1/4 " |
Lamb (chops) in paper cases ............................................. | .15 to 20 minutes |
Veal (leg) .................................................................. | - 3 1/2 to 4 hours |
Veal (loin) .............................................................. | . 2 to 3 " |
Pork (chine or spare-rib) ............................................... | . 3 1/2 to 3 1/2 hours |
Chicken, weight 3 lbs. to 4........................................... | . 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 " |
Duck (wild) .................................................................... | .20 to 30 minutes |
Grouse ........................................... | .25 to 30 " |
Partridge .......................................................... ... | .45 to 50 " |
Pigeons (potted) ........................................................... | 2 hours |
Fish (thick) weight 3 to 4 lbs...................................... | .45 to 60 minutes |
Fish (small)............................................ | .20 to 30 " |
Frying
ARTICLES - | TIME |
Muffins, Fritters and Doughnuts | 3 to 5 minutes |
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 " |
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