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Jewish Cook Book - Time Table for Cooking

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Under the terms of the Project Gutenberg License included with this eBook or online at www.gutenberg.net
Jewish Cook Book
Release Date: May 14, 2004 [EBook #12350]
Produced by Paul Murray, Sander van Rijnswou and PG Distributed Proofreaders. Produced from images from Feeding America: The Historic American Cookbook Project at Michigan State University (http://digital.lib.msu.edu/cookbooks/index.cfm)
The International Jewish Cook Book
By
Florence Kreisler Greenbaum
Instructor in Cooking and Domestic Science
1600 recipes according to the Jewish dietary laws with the rules for kashering
The favorite recipes of America, Austria, Germany, Russia, France, Poland, Roumania, etc., etc.
Second Edition
1919

This is the Time Table for Cooking section of this book Edit


Time Table for Cooking Edit

The ordinary recipe generally states the time required for cooking its ingredients, but an approximate table is occasionally of use as giving a general idea of the time required for certain things. In any case, it is approximate only, for things should be cooked until done, and various conditions modify the time stated. The atmosphere, altitude, kind of oven or mode of heating employed, and the age of certain things, such as vegetables, all have to be considered, so that hard and fast rules cannot be laid down.

RoastingEdit

Allow 15 minutes to warm the meat through, and after that, figure the time.

  • Beef (rare), 12 to 15 minutes per pound; (well done), 15 to 18 minutes.
  • Lamb 18 minutes per pound
  • Mutton 20 minutes per pound
  • Veal 30 minutes per pound
  • Chicken, 4 lb about 2 hours, or 20 minutes per pound
  • Turkey, 10 lb about 3½ hours, or 20 minutes per pound
  • Goose, 8 lb about 2 hours, or 15 minutes per pound
  • Duck 40 to 60 minutes per pound

BroilingEdit

  • Steaks, 1 inch thick (rare), 6 to 8 minutes; (medium), 8 to 10 minutes.
  • Steaks, 1½ inch thick (rare), 8 to 12 minutes; (medium), 12 to 15 minutes.
  • Lamb, or mutton chops (well done) 8 to 10 minutes
  • Spring chicken 20 minutes
  • Squab 10 to 15 minutes

BoilingEdit

  • Beef slowly, 40 to 60 minutes per pound
  • Mutton slowly, 20 minutes per pound
  • Corned beef slowly, 30 minutes per pound
  • Chicken slowly, 20 minutes per pound
  • Fowl slowly, 30 minutes per pound
  • Tripe three to five hours

VegetablesEdit

  • Young peas, canned tomatoes, green corn, asparagus, spinach, Brussels sprouts—15 to 20 minutes.
  • Rice, potatoes, macaroni, summer squash, celery, cauliflower, young cabbage, peas—20 to 30 minutes.
  • Young turnips, young beets, young carrots, young parsnips, tomatoes, baked potatoes, sweet potatoes, onions, cabbage, cauliflower—30 to 45 minutes.
  • String beans, shell beans, oyster plant, winter squash—45 to 60 minutes.
  • Winter vegetables—one to two hours.

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