Boiling. | ||
Articles. | Time. | |
Hours. | Minutes. | |
Coffee | 1 to 3 | |
Eggs, soft cooked | 6 to 8 | |
Eggs, hard cooked | 35 to 45 | |
Mutton, leg | 2 to 3 | |
Ham, weight 12 to 14 lbs. | 4 to 5 | |
Corned Beef or 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 1¼ | |
Lobster | 25 to 30 | |
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 | |
Small Fish | 6 to 10 | |
Potatoes, white | 20 to 30 | |
Potatoes, sweet | 15 to 25 | |
Asparagus | 20 to 30 | |
Peas | 20 to 60 | |
String Beans | 1 to 2 ½ | |
Lima and other Shell Beans | 1 to 1 ¼ | |
Beets, young | 45 | |
Beets, old | 3 to 4 | |
Cabbage | 35 to 60 | |
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 30 | |
Macaroni | 20 to 25 | |
Broiling. | ||
Steak, one inch thick | 4 to 6 | |
Steak, one and one-half inch thick | 8 to 10 | |
Lamb or Mutton Chops | 6 to 8 | |
Lamb or Mutton Chops in paper cases | 10 | |
Quails or Squabs | 8 | |
Quails 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 | |
Bread (white loaf) | 45 to 60 | |
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 | |
Sponge Cake | 45 to 60 | |
Cake (layer) | 20 to 30 | |
Cake (loaf) | 40 to 60 | |
Cake (pound) | 1¼ to 1½ | |
Cake (fruit) | 1¼ to 2 | |
Cake (wedding) | 3 | |
or steam 2 hours and bake 1½ | ||
Baked batter puddings | 35 to 45 | |
Bread puddings | 1 | |
Tapioca or Rice Pudding | 1 | |
Rice Pudding (poor man’s) | 2 to 3 | |
Indian Pudding (poor man's) | 2 to 3 | |
Plum Pudding (poor man’s) | 2 to 3 | |
Custard Pudding (poor man’s) | 30 to 45 | |
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 45 | |
Baked Beans | 6 to 8 | |
Braised Beef | 3½ to 4½ | |
Beef, sirloin or rib, rare, weight 5 lbs. | 1 | 5 |
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 5 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) | 1¼ to 1½ | |
Lamb (leg) | 1¼ to 1¾ | |
Lamb (forequarter) | 1 to 1¼ | |
Lamb (chops) in paper cases | 15 to 20 | |
Veal (leg) | 3½ to 4 | |
Veal (loin) | 2 to 3 | |
Pork (chine or sparerib) | 3 to 3½ | |
Chicken, weight 3 to 4 lbs. | 1 to 1½ | |
Turkey, weight 9 lbs. | 2½ to 3 | |
Goose, weight 9 lbs. | 2 | |
Duck (domestic) | 1 to 1¼ | |
Duck (wild) | 20 to 30 | |
Grouse | 25 to 30 | |
Partridge | 45 to 50 | |
Pigeons (potted) | 2 | |
Fish (thick), weight 3 to 4 lbs. | 45 to 60 | |
Fish (small) | 20 to 30 | |
Frying. | ||
Muffins, Fritters, and Doughnuts | 3 to 5 | |
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 |
Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 160,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page
Advertisement
Advertisement