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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Bread, Pastries,
Puddings, Etc. |
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| ARTICLE |
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HOW COOKED |
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TIME |
| Biscuits (baking powder) |
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Baked |
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12 to 15 minutes |
| Bread (white loaf) |
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Baked |
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45 to 60 minutes |
| Bread (Graham loaf) |
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Baked |
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35 to 60 minutes |
| Brown Bread |
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Steamed |
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3 hours |
| Cake, fruit |
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Baked |
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2 to 3 hours |
| Cake, layer |
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Baked |
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20 to 30 minutes |
| Cake, loaf, small |
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Baked |
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25 to 40 minutes |
| Cake, loaf, medium or
large |
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Baked |
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35 to 90 minutes |
| Cake, sponge |
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Baked |
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45 to 60 minutes |
| Cake, wedding |
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Baked |
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3 hours |
| Cookies |
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Baked |
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8 to 15 minutes |
| Custards, small or in
cups |
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Baked |
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20 to 35 minutes |
| Custards, large |
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Baked |
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35 to 65 minutes |
| Doughnuts |
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Fried |
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3 to 5 minutes |
| Fritters |
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Fried |
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3 to 5 minutes |
| Gingerbread |
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Baked |
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20 to 30 minutes |
| Graham Gems |
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Baked |
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25 to 35 minutes |
| Macaroni |
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Baked |
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20 to 50 minutes |
| Muffins, baking powder |
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Baked |
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20 to 25 minutes |
| Muffins, raised |
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Baked |
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30 minutes |
| Patties |
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Baked |
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20 to 25 minutes |
| Pie Crust |
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Baked |
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30 to 45 minutes |
| Pies |
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Baked |
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30 to 50 minutes |
| Puddings, batter |
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Baked |
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35 to 45 minutes |
| Puddings, bread |
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Baked |
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45 to 60 minutes |
| Pudding, Indian |
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Baked |
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2 to 3 hours |
| Pudding, steamed |
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Steamed |
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1 to 3 hours |
| Pudding, plum |
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Baked |
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2 to 3 hours |
| Pudding, rice |
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Baked |
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45 to 60 minutes |
| Pudding, tapioca |
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Baked |
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45 to 60 minutes |
| Rolls |
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Baked |
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12 to 25 minutes |
| Scalloped and au Gratin
Dishes (cooked mixtures) |
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Baked |
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12 to 20 minutes |
| Tarts |
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Baked |
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15 to 20 minutes |
| Timbales |
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Baked |
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20 minutes |
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previous |
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(page 52 in book)
next |
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