Advertisement
Boiling
Appears in
Published 1903
- Meats (4 to 5 pounds.)—2 to 3 hours. (Tough meats should keep boiling. 180° F.)
- Fish (2 to 5 lbs.)—30 to 45 minutes
- Ham (12 to 14 lbs.)—4 to 5 hours
- Corned meat (6 to 8 lbs.)—4 to 6 hours
- Potatoes, white—20 to 30 minutes
- Potatoes, sweet—15 to 25 minutes
- Peas, green—20 to 40 minutes
- Beans, string—20 to 40 minutes
- Beets, young—45 minutes
- Beets, old—3 to 4 hours
- Onions—40 minutes
- Cauliflower—20 to 25 minutes
- Cabbage, cut up—20 to 25 minutes
- Turnips, parsnips—30 to 45 minutes
- Green corn—8 to 15 minutes
- Spinach—15 to 20 minutes
- Squash—20 to 30 minutes
- Asparagus—20 to 30 minutes
- Diced vegetables—10 to 20 minutes