Food:
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Household Weights and Measures - 1, 2, 3, 4
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from The New Household Discoveries An Encyclopedia of Recipes and
Processes edited by Sidney Morse - 1917 |
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TIME REQUIRED FOR COOKERY " How long is it necessary to
cook this article?" is a question not easily answered because so many
factors enter into the problem. There is much variation in the size of
the product; its age; the amount of moisture it contains, dependent upon
conditions of its growth; its tenderness or toughness; the texture of
its fibers, etc.
The best of time tables therefore can simply act as a guide to the
intelligent housewife who must temper its directions by her own
experience.
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Closely allied to the matter of time for cooking is the
consideration of the temperature which should be applied to various food
materials. One might almost say that all the problems of cookery would
be solved if we could know more definitely than
we do at present the exact temperature to which each food should be
subjected and the exact length of time to maintain it at that
temperature. Our knowledge to-day is very incomplete on these matters,
and investigations of time and temperature are continually being carried
on in cookery laboratories. Until the subject of cookery has become
better standardized such tables as the following will undoubtedly be an
aid to the housewife. The time will come when their place will be taken
by much more definite and reliable information. |
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[These cooking times seem too long. Generally,
with vegetables and fruits the shortest cooking time possible results in
less nutrients lost - ep] |
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Vegetables |
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HOW COOKED |
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TIME |
| Artichokes, globe |
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Boiled |
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30 to 45 minutes |
| Artichokes, Jerusalem |
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Boiled |
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15 to 30 minutes |
| Asparagus |
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Boiled |
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15 to 30 minutes |
| Beans |
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Boiled |
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6 to 8 hours or more |
| Beans, Lima |
|
Boiled |
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30 to 40 minutes |
| Beans, string or shell,
young |
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Boiled |
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1 to 2 hours |
| Beans, string or shell,
old |
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Boiled |
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2 to 4 hours |
| Beets, new |
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Boiled |
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45 to 60 minutes |
| Beets, old |
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Boiled |
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4 to 6 hours |
| Beet Greens |
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Boiled |
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1 hour or longer |
| Brussels sprouts |
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Boiled |
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15 to 25 minutes |
| Cabbage |
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Boiled |
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30 to 80 minutes |
| Carrots, young |
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Boiled |
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20 to 30 minutes |
| Carrots, old |
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Boiled |
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1 hour or longer |
| Cauliflower |
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Boiled |
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20 to 30 minutes |
| Celery |
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Boiled |
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2 hours or longer |
| Corn, green, on cob |
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Boiled |
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12 to 20 minutes |
| Dandelion Greens |
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Boiled |
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1-1/2 hours |
| Kohl-rabi |
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Boiled |
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20 to 30 minutes |
| Lentils |
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Boiled |
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2 hours or more |
| Lettuce |
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Steamed |
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10 to 15 minutes |
| Mushrooms |
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Stewed |
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25 minutes |
| Okra |
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Boiled |
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30 to 45 minutes |
| Onions, young |
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Boiled |
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30 to 60 minutes |
| Onions, old |
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Boiled |
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2 hours or more |
| Oyster Plant |
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Boiled |
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45 to 60 minutes |
| Parsnips |
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Boiled |
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30 to 45 minutes |
| Peas, green, young |
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Boiled |
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15 to 30 minutes |
| Peas, green, old |
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Boiled |
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30 to 60 minutes |
| Potatoes, new |
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Baked |
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25 to 45 minutes |
| Potatoes, old |
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Baked |
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30 to 60 minutes |
| Potatoes |
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Boiled |
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20 to 30 minutes |
| Potatoes, raw |
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Boiled |
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4 to 8 minutes |
| Potatoes, cooked |
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Fried |
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3 to 7 minutes |
| Potatoes, sweet |
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Fried |
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15 to 25 minutes |
| Potatoes, sweet |
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Boiled |
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45 to 60 minutes |
| Pumpkin |
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Baked |
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4 to 5 hours |
| Rice |
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Stewed |
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25 to 35 minutes |
| Rice |
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Boiled |
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40 to 60 minutes |
| Salsify |
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Steamed |
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45 to 60 minutes |
| Sea Kale |
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Boiled |
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30 to 40 minutes |
| Spinach |
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Boiled |
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15 to 20 minutes |
| Squash, summer |
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Boiled |
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20 to 30 minutes |
| Squash, winter |
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Boiled |
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1 hour |
| Tomatoes |
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Baked |
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25 to 40 minutes |
| Tomatoes |
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Stewed |
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15 to 20 minutes |
| Turnips, young |
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Boiled |
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15 to 20 minutes |
| Turnips, old |
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Boiled |
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30 to 45 minutes |
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previous |
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(page 51 in book)
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