Reference > Cooking Times > Time Table for Baking

Time Table for Baking

Bread (white loaf) 45 to 60 minutes
Bread (Graham loaf) 35 to 45 minutes
Bread (sticks) 10 to 15 minutes
Biscuits or Rolls (raised) 12 to 20 minutes
Biscuits or Rolls (baking powder) 12 to 15 minutes
Gems 25 to 30 minutes
Muffins (raised) 30 minutes
Muffins (baking powder) 20 to 25 minutes
Corn Cake (thin) 15 to 20 minutes
Corn Cake (thick) 30 to 35 minutes
Gingerbread 20 to 30 minutes
Cookies 6 to 10 minutes
Sponge Cake 45 to 60 minutes
Cake (layer) 20 to 30 minutes
Cake (loaf) 40 to 60 minutes
Cake (pound) 1 1/4 to 1 1/2 hours
Cake (fruit) 1 1/4 to 2 hours
Cake (wedding) 3 hours or steam 2 hours and bake 1 1/2 hours
Baked batter puddings 35 to 45 minutes
Bread puddings 1 hour
Tapioca or Rice Pudding 1 hour
Rice Pudding (poor man's) 2 to 3 hours
Indian Pudding 2 to 3 hours
Plum Pudding 2 to 3 hours
Custard Pudding 30 to 45 minutes
Custard Pudding 20 to 25 minutes
Pies 30 to 50 minutes
Tarts 15 to 20 minutes
Patties 20 to 25 minutes
Vol-au-vent 50 to 60 minutes
Cheese Straws 8 to 10 minutes
Scalloped Oysters 25 to 30 minutes
Scalloped dishes of cooked mixtures 12 to 15 minutes
Baked Beans 6 to 8 hours
Braised Beef 3 1/2 to 4 1/2 hours
Beef, sirloin or rib, rare, weight 5 pounds 1 hour 5 minutes
Beef, sirloin or rib, rare, weight 10 pounds 1 hour 30 minutes
Beef, sirloin or rib, well done, weight 5 pounds 1 hour 20 minutes
Beef, sirloin or rib, well done, weight 10 pounds 1 hour 50 minutes
Beef, rump, rare, weight 10 pounds 1 hour 35 minutes
Beef, rump, well done, weight 10 pounds 1 hour 55 minutes
Beef (fillet) 20 to 30 minutes
Mutton (saddle) 1 1/4 to 1 1/2 hours
Lamb (leg) 1 1/4 to 1 3/4 hours
Lamb (forequarter) 1 to 1 1/4 hours
Lamb (chops) in paper cases 15 to 20 minutes
Veal (leg) 3 1/2 to 4 hours
Veal (loin) 2 to 3 hours
Pork (chine or sparerib) 3 to 3 1/2 hours
Chicken, weight 3 to 4 pounds 1 to 1 1/2 hours
Turkey, weight 9 pounds 2 1/2 to 3 hours
Goose, weight 9 pounds 2 hours
Duck (domestic) 1 to 1 1/4 hours
Duck (wild) 20 to 30 minutes
Grouse 25 to 30 minutes
Partridge 45 to 50 minutes
Pigeons (potted) 2 hours
Fish (thick), weight 3 to 4 pounds 45 to 60 minutes
Fish (small) 20 to 30 minutes

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Source

The Boston Cooking-School Cook Book (1896).


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