Housekeepers' Time-Table.
| Mode of Preparation |
Time of Cooking |
Time of Digestion | |||
| H. | M. | H. | M. | ||
| Apples, sour, hard | Raw | ...... | 2 | 50 | |
| Apples, sweet and mellow | Raw | ...... | 1 | 50 | |
| Asparagus | Boiled | 15 to 30 | 2 | 30 | |
| Beans (pod) | Boiled | 1 | 00 | 2 | 30 |
| Beans with green corn | Boiled | 45 | 3 | 45 | |
| Beef | Roasted | [1] | 25 | 3 | 00 |
| Beefsteak | Broiled | 15 | 3 | 00 | |
| Beefsteak | Fried | 15 | 4 | 00 | |
| Beef, salted | Boiled | [1] | 35 | 4 | 15 |
| Bass, fresh | Broiled | 20 | 3 | 00 | |
| Beets, young | Boiled | 2 | 00 | 3 | 45 |
| Beets, old | Boiled | 4 | 30 | 4 | 00 |
| Bread, corn | Baked | 45 | 3 | 15 | |
| Bread, wheat | Baked | 1 | 00 | 3 | 30 |
| Butter | Melted | ...... | 3 | 30 | |
| Cabbage | Raw | ...... | 2 | 30 | |
| Cabbage and vinegar | Raw | ...... | 2 | 00 | |
| Cabbage | Boiled | 1 | 00 | 4 | 30 |
| Cauliflower | Boiled | 1–2 | 00 | 2 | 30 |
| Cake, sponge | Baked | 45 | 2 | 30 | |
| Carrot, orange | Boiled | 1 | 00 | 3 | 15 |
| Cheese, old | Raw | ...... | 3 | 30 | |
| Chicken | Fricasseed | 1 | 00 | 3 | 45 |
| Codfish, dry and whole | Boiled | [1] | 15 | 2 | 00 |
| Custard (one quart) | Baked | 30 | 2 | 45 | |
| Duck, tame | Roasted | 1 | 30 | 4 | 00 |
| Duck, wild | Roasted | 1 | 00 | 4 | 50 |
| Dumpling, apple | Boiled | 1 | 00 | 3 | 00 |
| Eggs, hard | Boiled | 10 | 3 | 30 | |
| Eggs, soft | Boiled | 3 | 3 | 00 | |
| Eggs | Fried | 5 | 3 | 30 | |
| Eggs | Raw | ...... | 2 | 00 | |
| Fowls, domestic, roasted or | Boiled | 1 | 00 | 4 | 00 |
| Gelatine | Boiled | ...... | 2 | 30 | |
| Goose, wild | Roasted | [1] | 20 | 2 | 30 |
| Lamb | Boiled | [1] | 20 | 2 | 30 |
| Meat and vegetables | Hashed | 30 | 2 | 30 | |
| Milk | Raw | ...... | 2 | 15 | |
| Milk | Boiled | ...... | 2 | 00 | |
| Mutton | Roast | [1] | 25 | 3 | 15 |
| Mutton | Broiled | 20 | 3 | 00 | |
| Onions | Boiled | 1–2 | 00 | 3 | 00 |
| Oysters | Roasted | ...... | 3 | 15 | |
| Oysters | Stewed | 5 | 3 | 30 | |
| Parsnips | Boiled | 1 | 00 | 3 | 00 |
| Pigs' Feet | Soused | ...... | 1 | 00 | |
| Pork | Roast | [1] | 30 | 5 | 15 |
| Pork | Boiled | [1] | 25 | 4 | 30 |
| Pork, raw or | Fried | ...... | 4 | 15 | |
| Pork | Broiled | 20 | 3 | 15 | |
| Potatoes | Boiled | 30 | 3 | 30 | |
| Potatoes | Baked | 45 | 3 | 30 | |
| Potatoes | Roasted | 45 | 2 | 30 | |
| Rice | Boiled | 20 | 1 | 00 | |
| Salmon, fresh | Boiled | 8 | 1 | 45 | |
| Sausage | Fried | 25 | 4 | 00 | |
| Sausage | Broiled | 20 | 3 | 30 | |
| Soup, vegetable | Boiled | 1 | 00 | 4 | 00 |
| Soup, chicken | Boiled | 2 | 00 | 3 | 00 |
| Soup, oyster or mutton | Boiled | [2]3 | 30 | 3 | 30 |
| Spinach | Boiled | 1–2 | 00 | 2 | 30 |
| Tapioca | Boiled | 1 | 30 | 2 | 00 |
| Tomatoes | Fresh | 1 | 00 | 2 | 30 |
| Tomatoes | Canned | 30 | 2 | 30 | |
| Trout, salmon, fresh boiled or | Fried | 30 | 1 | 30 | |
| Turkey, boiled or | Roasted | [1] | 20 | 2 | 30 |
| Turnips | Boiled | 45 | 3 | 30 | |
| Veal | Broiled | 20 | 4 | 00 | |
| Venison steak | Broiled | 20 | 1 | 35 | |
The time given is the general average; the time will vary slightly with the quality of the article.
