Time Tables For Cooking

Appears in

top 1000The Boston Cooking-School Cook Book

The Boston Cooking-School Cook Book

By Fannie Merritt Farmer

Published 1896

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

Note

Length of time for cooking fish and meat does not depend so much on the number of pounds to be cooked as the extent of surface exposed to the heat.

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