Chapter XXI · THE DIGESTIBILITY OF SOLID FOODS.
Reading edition
The following table is given in order to show the time required for the digestion of the most ordinary articles of food:
Kind of Food. Mode of Cooking. Time required for Digestion.
Hours. Minutes.
Pork roasted 5 15
Cartilage boiled 4 15
Ducks roasted 4 00
Fowls roasted 4 00
Fowls boiled 4 00
Beef fried 4 00
Eggs fried 3 30
Eggs hard boiled 3 30
Cheese 3 30
Oysters stewed 3 30
Mutton roasted 3 15
Mutton boiled 3 00
Beef roasted 3 00
126Beef boiled 2 45
Chicken fricasseed 2 45
Lamb broiled 2 30
Pig (suckling) roasted 2 30
Goose roasted 2 30
Gelatin boiled 2 30
Turkey boiled 2 25
Eggs roasted 2 15
Cod Fish (cured, dry) boiled 2 00
Ox Liver broiled 2 00
Venison Steak broiled 1 30
Salmon Trout boiled 1 30
Eggs (whipped) raw 1 30
Tripe (soused) boiled 1 00
Pig's Feet (soused) boiled 1 00
Cabbage boiled 4 00
Beetroot boiled 3 45
Turnips boiled 3 30
Potatoes boiled 3 30
Wheaten Bread baked 3 30
Carrot boiled 3 15
Indian Corn Bread baked 3 15
Indian Corn Cake baked 3 00
Apple-dumpling boiled 3 00
Potatoes baked 2 33
Potatoes roasted 2 30
127Parsnips boiled 2 30
Sponge Cake baked 2 30
Beans boiled 2 30
Apples (sour) raw 2 00
Barley boiled 2 00
Tapioca boiled 2 00
Sago boiled 1 45
Apples (sweet) raw 1 30
Rice boiled 1 00