COOKING TIME TABLES
MEATS AND FISH
BROILED
| Food Type | Time |
|---|---|
| Bacon | 3 to 5 min. |
| Chicken | 20 to 25 min. |
| Fish | 15 to 20 min. |
| Fish, slices | 10 to 15 min. |
| Fish, very small | 5 to 10 min. |
| Lamb chops | 6 to 8 min. |
| Quail or squabs | 8 to 10 min. |
| Steak, thick | 10 to 15 min. |
| Steak, thin | 5 to 7 min. |
| Veal chops | 6 to 10 min. |
BOILED
| Food Type | Time |
|---|---|
| Beef, corned | 3 to 4 hr. |
| Chicken, 3 lb | 1 to 1-1/4 hr. |
| Fish, bluefish, cod, or bass, 4 to 5 lb | 20 to 30 min. |
| Fish, slices, 2 to 3 lb | 20 to 25 min. |
| Fish, small | 10 to 15 min. |
| Fowl, 4 to 5 lb | 2 to 3 hr. |
| Ham, 12 to 14 lb | 4 to 5 hr. |
| Mutton, leg of | 2 to 3 hr. |
| Tongue | 3 to 4 hr. |
ROASTED
| Food Type | Time |
|---|---|
| Beef, rib or loin, 5 lb., rare | 1 hr. 5 min. |
| Beef, rib or loin, 5 lb., well done | 1 hr. 20 min. |
| Beef, rib or loin, 10 lb., rare | 1 hr. 30 min. |
| Beef, rib or loin, 10 lb., well done | 2 hr. |
| Beef, rump, 10 lb., rare | 1 hr. 30 min. |
| Beef, rump, 10 lb., well done | 2 hr. |
| Chicken, 4 or 5 lb | 1-1/2 to 2 hr. |
| Duck, 5 to 6 lb | 1-1/4 to 1-1/2 hr. |
| Fish, 3 to 5 lb | 45 to 60 min. |
| Fish, small | 20 to 30 min. |
| Goose, 10 lb | 2 to 2-1/2 hr. |
| Lamb, leg of | 1-1/4 to 1-3/4 hr. |
| Mutton, saddle | 1-1/4 to 1-1/2 hr. |
| Pork, rib, 5 lb | 2 to 2-1/2 hr. |
| Turkey, 10 lb | 2-1/2 to 3 hr. |
VEGETABLES
BOILED
| Food Type | Time |
|---|---|
| Asparagus | 20 to 30 min. |
| Beans, lima or shell | 40 to 60 min. |
| Beans, string | 30 to 45 min. |
| Beets, old | 4 to 6 hr. |
| Beets, young | 45 to 60 min. |
| Brussels sprouts | 15 to 25 min. |
| Cabbage | 35 to 60 min. |
| Carrots | 3/4 to 2 hr. |
| Cauliflower | 20 to 30 min. |
| Green corn | 8 to 12 min. |
| Macaroni | 30 to 40 min. |
| Onions | 45 to 60 min. |
| Peas | 25 to 60 min. |
| Potatoes | 30 to 45 min. |
| Rice | 20 to 30 min. |
| Spinach | 20 to 30 min. |
| Turnips | 1/2 to 1-1/2 hr. |
| Vegetable oysters | 3/4 to 1-1/2 hr. |
BAKED FOODS
| Food Type | Time |
|---|---|
| Beans | 6 to 8 hr. |
| Biscuits, baking powder | 15 to 25 min. |
| Biscuits, yeast | 10 to 25 min. |
| Bread, ginger | 20 to 30 min. |
| Bread, loaf | 40 to 60 min. |
| Cake, corn | 20 to 30 min. |
| Cake, fruit | 1-1/4 to 2 hr. |
| Cake, layer | 15 to 20 min. |
| Cake, loaf | 40 to 60 min. |
| Cake, pound | 1-1/4 to 1-1/2 hr. |
| Cake, sponge | 45 to 60 min. |
| Cookies | 6 to 10 min. |
| Custard | 20 to 45 min. |
| Muffins, baking powder | 15 to 25 min. |
| Pastry | 30 to 45 min. |
| Potatoes | 45 to 60 min. |
| Pudding, Indian | 2 to 3 hr. |
| Pudding, rice (poor man's). | 2 to 3 hr. |
Source: Woman's Institute Library of Cookery
Other Chapters: The Problem of Food | Selection of Food | Food Substances | Food Value | Digestion and Absorption of Food | Preparation of Food | Methods of Cooking | Heat for Cooking | Utensils for Cooking | Preparing Foods for Cooking | Order of Work | Cooking Time Table | Care of Food | Menus and Recipes | Terms Used in Cookery