VintageRecipes.net
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 |
Print recipe/article only
Bookmark this on DeliciousSource
The Boston Cooking-School Cook Book (1896).
SEARCH VINTAGE RECIPES