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Food:


Household Weights and Measures - 1, 2, 3, 4


Eggs:
  How to Choose Eggs 
  To Tell Good Eggs and Keeping Eggs Fresh

Recipes:
   Eggs A La Suisse

Pasta:
   Recipes

Potatoes:
   How to Cook

   Potato Recipes
   more Potato Recipes
   Sweet Potato Recipes

   more Sweet Potato Recipes

Poultry:
   Easy, Moist & Tender Roast Turkey or Chicken

Sandwiches:
  Sandwiches & Such

Tea:
   Good, Strong, Cold and Sweet Tea

Vegetables:
  Almost has a flavor canned Green Beans
  Fried Carrots


Miscellaneous:
Cooking Terms & Tips

Household Weights & Measures
Principles
Table of Weights & Measures
Time Required for Cooking
Vegetables
Bread, Pastries, Puddings
Sea Foods, Game & Poultry
Beef, Pork, Lamb, Mutton, Veal,

Table of Proportions

Kitchen Tips

Rules for Eating

Eat the Best Food Possible

Food and Clothing in a Lifetime

Vintage Recipes from old Newspapers:
visit theoldentimes.com

Have a recipe or cooking tips and tricks you'd like to share? email your advice and recipe

 

 

  from The New Household Discoveries An Encyclopedia of Recipes and Processes edited by Sidney Morse - 1917
 

Beef, Pork, Lamb, Mutton, Veal, Etc.

 
ARTICLE   HOW COOKED   TIME
Bacon   Broiled   7 minutes
Bacon   Cooked in oven   15 minutes
Beef, corned, rib or flank   Boiled   4 to 7 hours
Beef, corned, fancy Brisket   Boiled   5 to 8 hours
Beef, fillet, rare   Roasted   20 to 30 minutes
Beef, fresh   Boiled   4 to 6 hours
Beef, ribs or loin, rare per pound   Roasted   8 to 10 minutes
Beef, ribs or loin, well done, per pound   Roasted   12 to 16 minutes
Beef, ribs, rolled, rare, per pound   Roasted   10 to 13 minutes
Beef, ribs, rolled, well done, per pound   Roasted   15 to 19 minutes
Beef, rump, rare, per pound   Roasted   9 to 10 minutes
Beef, rump, well done, per pound   Roasted   13 to 15 minutes
Chops, breaded   Fried   5 to 8 minutes
Chops, Lamb or Mutton   Broiled   6 to 10 minutes
Croquettes   Fried   1 to 2 minutes
Ham, 12 to 14 pounds   Boled   4 to 6 hours
Ham, 12 to 14 pounds   Baked   4 to 6 hours
Lamb, well done, per pound   Roasted   18 to 21 minutes
Liver   Broiled   4 to 8 minutes
Liver   Braised   2 hours
Liver, whole, stuffed   Baked   1-1/4 hours
Meat, for bouillon   Simmer   6 or 7 hours
Mutton, leg or shoulder   Boiled   3-1/2 to 5 hours
Mutton, leg, rare, per pound   Roasted   10 minutes
Mutton, leg, well done, per pound   Roasted   14 minutes
Mutton, saddle, rare per pound   Roasted   9 minutes
Mutton, forequarter, stuffed, per pound   Roasted   15 to 25 minutes
Mutton, loin, rare, per pound   Roasted   9 minutes
Ox Tongue   Boiled   3 to 4 hours
Pork, per pound   Roasted   25 to 30 minutes
Steak, 1 inch thick   Broiled   4 to 10 minutes
Steak, 1-1/2 inches thick   Broiled   8 to 15 minutes
Veal, well done, per pound   Roasted   18 to 25 minutes
Veal, leg   Roasted   3-1/2 to 4 hours
Veal, loin   Roasted   2 to 3 hours
 

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(page 54 in book)

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