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Vegetables

Summer vegetables should be cooked on same day they are gathered. Look them over and wash well, cutting out all decayed parts. Always cook vegetables in freshly boiled water and keep water boiling until done. When cooking green vegetables add salt last few minutes of cooking.

Potatoes: Boil 25 to 40 minutes.

Turnips: Boil from 40 to 60 minutes.

Beets: Boil from 1 to 2 hours before peeling.

Parsnips: Boil from 30 to 50 minutes.

Spinach: Boil 20 to 30 minutes.

Onions: Boil in 2 or 3 waters, 45 to 60 minutes.

String Beans: Boil 1 to 1-1/2 hours.

Shell Beans: Boil 30 to 60 minutes.

Green Corn: Steam 10 to 15 minutes, or boil 5 to 6 minutes.

Green Peas: Boil in as little water as possible 30 to 45 minutes.

Asparagus: Boil 20 to 30 minutes.

Winter Squash: Boil 20 to 40 minutes in small quantity of water.

Cabbage: Boil 45 minutes to 2 hours.

Source

The New Royal Cook Book (1920).

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