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The International Jewish Cook Book



The International Jewish Cook Book

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.

Author: Florence Kreisler Greenbaum


A Project Gutenberg eBook

*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.



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