Reference > Cooking Times > Time Table for Vegetables

Time Table for Vegetables

Half an hour: Pease, potatoes, asparagus, rice, corn, summer squash, canned tomatoes, macaroni.

Three-quarters of an hour: Young beets, young turnips, young carrots and parsnips, baked potatoes (sweet and Irish), boiled sweet potatoes, onions, canned corn, tomatoes.

One hour: New cabbage, shelled and string beans, spinach and greens, cauliflower, oyster-plant, and winter squash.

Two hours: Winter carrots, parsnips, turnips, cabbage, and onions.

Three to eight hours: Old beets.

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Source

The Easiest Way in Housekeeping and Cooking (1903).


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