Jewish Cook Book - Time Table for Cooking

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
 * GO TO START OF BOOK

TIME TABLE FOR COOKING

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.

ROASTING
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, 4lb about 2 hours, or 20 minutes per pound Turkey, 10lb about 3-1/2 hours, or 20 minutes per pound Goose, 8lb about 2 hours, or 15 minutes per pound Duck 40 to 60 minutes per pound

BROILING
Steaks, 1 inch thick (rare), 6 to 8 minutes; (medium), 8 to 10 minutes.

Steaks, 1-1/2 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

BOILING
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

VEGETABLES
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.