Time Table for Cooking
Reading edition
Baking
Beef, loin or ribs, rare, per lb 8 to 10 minutes
Beef, loin or ribs, well done, per lb 12 to 16 minutes
Beef, ribs, rolled, rare 12 to 15 minutes
Beef, ribs, rolled, well done 15 to 18 minutes
Beef, fillet, rare 20 to 30 minutes
Beef, fillet, well done 60 minutes
Mutton, leg, rare, per lb 10 minutes
Mutton, leg, well done, per lb 14 minutes
Mutton, forequarter, stuffed, per lb 15 to 25 minutes
Lamb, well done, per lb 15 to 20 minutes
Veal, well done, per lb 18 to 22 minutes
Pork, well done, per lb 20 minutes
Venison, rare, per lb 10 minutes
Chicken, per lb 15 to 20 minutes
Turkey, nine lbs 3 hours
Goose, nine lbs 2½ hours
Duck, domestic 1 to 1¼ hours
Duck, wild 20 to 30 minutes
Grouse 25 to 30 minutes
Ham 4 to 6 hours
Fish, 3 or 4 lbs 45 to 60 minutes
Small fish and fillets 20 minutes
Beans with pork 6 to 8 hours
Bread, white loaf 45 to 60 minutes
Graham loaf 35 to 45 minutes
Baking powder biscuits 12 to 15 minutes
Gems 25 to 30 minutes
Quick doughs 8 to 15 minutes
Cookies 8 to 10 minutes
Gingerbread 20 to 30 minutes
Sponge cake 45 to 60 minutes
Cake, layer 20 to 30 minutes
Cake, loaf 40 to 60 minutes
Fruit cake 2 to 3 hours
Cake, wedding 3 to 5 hours
Cakes, small 15 to 25 minutes
Batter puddings 35 to 45 minutes
Pies 30 to 50 minutes
Tarts 15 to 20 minutes
Patties 15 to 25 minutes
Vol-au-vent 50 to 60 minutes
Muffins, yeast 30 minutes
Muffins, baking powder 20 to 25 minutes
Indian pudding 2 to 3 hours
Rice or tapioca pudding 1 hour
Bread puddings 45 to 60 minutes
Scallop dishes 15 to 20 minutes
Custard 35 to 45 minutes
Custard in cups 20 to 25 minutes
Boiling
MEATS 2 to 6 hours
Corned meat 4 to 6 hours
Ox tongue 3 to 4 hours
Ham, 12 to 14 lbs 4 to 5 hours
Turkey, 10 lbs 3 to 3½ hours
Fowl, 4 to 5 lbs 2 to 3 hours
Chicken, 3 lbs 1 to 1½ hours
Fish, 2 to 5 lbs 30 to 45 minutes
Lobster 25 to 30 minutes
Cod, 3 to 5 lbs 20 to 30 minutes
Haddock, 3 to 5 lbs 20 to 30 minutes
Halibut, thick piece, per lb 15 minutes
Salmon, thick piece, per lb 10 to 15 minutes
Asparagus 20 to 30 minutes
Beans, shell or string 1 to 3 hours
Beets, young 50 minutes
Beets, old 3 to 4 hours
Brussels sprouts 15 to 20 minutes
Cabbage 35 to 60 minutes
Carrots 1 hour
Cauliflower 25 to 30 minutes
Corn 12 to 20 minutes
Macaroni 20 to 35 minutes
Turnips 30 to 45 minutes
Onions 45 to 60 minutes
Parsnips 30 to 45 minutes
Spinach 15 to 20 minutes
Tomatoes, stewed 15 to 20 minutes
Rice 20 to 30 minutes
Broiling
Steak, 1 inch thick 4 to 10 minutes
Steak, 1½ inches thick 8 to 12 minutes
Lamb or mutton chops 6 to 10 minutes
Chicken 20 minutes
Quails 8 minutes
Squabs 10 to 12 minutes
Shad, whitefish and bluefish 15 to 20 minutes
Fish slices 12 to 15 minutes
Liver 4 to 5 minutes
Frying
Smelts and other small fish 3 to 5 minutes
Breaded chops 5 to 8 minutes
Potatoes, raw 4 to 8 minutes
Fish balls and croquettes 1 minute
Muffins, fritters, and doughnuts 3 to 5 minutes
Weights and Measures
27⅓ grains 1 dram
16 drams 1 ounce
16 ounces 1 pound
1 teaspoonful 60 drops
3 teaspoonfuls 1 tablespoonful
4 tablespoonfuls 1 wineglass, ½ gill, or ¼ cup
16 tablespoonfuls 1 cup
2 gills 1 cup
2 cups 1 pint
2 pints 1 quart
4 quarts 1 gallon
2 tablespoonfuls Crisco 1 ounce
2 tablespoonfuls salt 1 ounce
2 tablespoonfuls sugar 1 ounce
4 tablespoonfuls flour 1 ounce
1 tablespoonful liquid ½ ounce
1 square chocolate 1 ounce
⅓ cupful chopped nut meats (blanched) 1 ounce
1 cupful currants ¼ pound
1 cupful crumbs ¼ pound
4⅓ cupfuls coffee 1 pound
3½ cupfuls confectioners’ sugar 1 pound
4½ cupfuls graham flour 1 pound
2⅔ cupfuls oatmeal 1 pound
5 cupfuls rolled oats 1 pound
4⅓ cupfuls rye meal 1 pound
1⅞ cupfuls rice 1 pound
2⅓ cupfuls dry beans 1 pound
2 cupfuls granulated sugar 1 pound
2⅔ cupfuls brown sugar 1 pound
2⅔ cupfuls powdered sugar 1 pound
1 cupful (volume) 8 ounces
1 cupful water 8⅓ ounces
1 pint butter 1 pound
1 quart flour 1 pound
10 small or 9 medium eggs 1 pound
All materials are measured level, i.e., by filling spoon or cup more than full and leveling with a case knife.
To measure meal, flour, sugar and similar ingredients, sift lightly into the measure, then level.
Standard measuring cups made of tin, aluminum or glass holding half a pint always should be used. Coffee and teacups vary so much that correct proportions can not be obtained by using them.
To measure a spoonful of dry material, fill the spoon heaping, then level. To measure a half-spoonful, fill and level the spoon, then divide in half lengthways; for quarter-spoonfuls, divide the halves crossways.
Use level measurements in all recipes in this book.