FoodNetArchive

Boston Cooking-School cook book

1896

Page 0

Presented as published in 1896. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
iyiedeearesnt Ly ee rt sires cs i ep a7 COOKING TEMPERATURES wv Chart for Baking Cakes, p. 649 Chart for Vegetable Cookery, p. 447 Chart for Cooking Sugar Sirups, p. 724 Chart for Canning, p. 770 Simmering (water) 180° F. Boiling (water) 212° F. Soft-ball stage (candies and sauces) 234° F. Jellying stage 220°—-222° F. Very slow oven 250° F. Slow oven 300° F. Moderately slow oven 325° F. . Moderate oven 350° F. Moderately hot oven 375° F. Hot oven 400° F. Very hot oven 450°-500° F. ROASTING CHART FOR MEATS A meat thermometer registers the temperature at the center of the roast. KIND OF ROAST O'7APTER SEARING) TEMPERATURE PER POUND Beef Ribs (standing) 300° F. Rare 140° F. 16 Medium 160° F. 22 Well-done 180° F. 30 Fillet of Beef 425° F. 140° F. 30 (for whole piece) Pork (fresh) - 300° F. 185°F. 35 Loin, 3-4 pounds 185° F. 35 Shoulder 185° F. 35 Fresh Ham 185° F. 35 Pork (cured) 300° F. | Ham, 10-12 pounds 170° F. . 25 Half ham 170° F. 30 Large ham 170° F. 20 Lamb 300° F. 180°F. 35 | Veal 300° F. 170° F. 35 i onal \ a rae, Soe eS -a ee ews ee ee ee Se ROASTING CHART FOR POULTRY AND GAME KIND OF ROAST OVEN TEMPERATURE _ Chicken (41b.) 350° F. (after searing) Duck, Domestic 450° F. DEEP-FAT FRYING CHART ; TIME 2 hours 12-15 minutes per Ib. _ Duck, Wild 450° F. 15-30 minutes Duckling 450° F. 30 minutes Goose 400° F. 2 hours Partridge 325° F. (sear 15 min. at 375° F.) 25 minutes Pheasant 400° F. 30-40 minutes Pigeon 400° F. 45 minutes or until tender Plover 400° F. 15-20 minutes Quail 400° F. 15-20 minutes Squabs 400° F. 45 minutes Turkey (10-121b.) 350° F. (after searing) 3 hours or : ; J a To Test Temperature of Fat. Use fat thermometer registering up to 400° F. If thermometer is not used, see p. 26. ARTICLES Fritters, Doughnuts, and Uncooked Mixtures Other Croquettes, Fishballs, and Oysters (cooked mixtures in ge Potatoes, Raw Breaded Chops Fillets of Fish neral) Smelts, Trout, and Other Small Fish Cooked Whole TEMPERATURE TIME, MINUTES 370° F. 3 to 5° 390° F. 1 370°-395° F. , 4to8 360°-400° F. 5 to 8 370° F. 4 to 6 370° F. 3 to 5 Note: The extent of surface exposed to the heat determines length of time for cooking meat and fish rather than number of pounds to be cooked. MEASURING, p. 24 MIXING, p. 25 COOKING METHODS, p. 25 Charlotte County Public Library, Charlotte Court House, Virginia. THE BOSTON COOKING-SCHOOL COOK BOOK Ma of Small Pastries ay Ti King a THE BOSTON COOKING-SCHOOL COOK BOOK BY FANNIE MERRITT FARMER Sixth Edition, Completely Revised With Illustrations BOSTON 1937 LITTLE, BROWN AND COMPANY Copyright, 1896, 1900, 1907, 1902, 1903, 1904, 1905, 1906, 1912, 1974, By Fannie Merritt FARMER Copyright, 1915, 1918, 1923, 1924, 1927, 1928, By Cora D. PERKINS Copyright, 1930, 1931, 1932, 1933, 1934, 1936, By DrxTER PERKINS Original Edition Published 1896 1st Printing 3,000 copies | 5 Reprinted (twice) 1897 5,000 copies b ) Reprinted 1899 5,000 copies Reprinted 1900 5,000 copies i Reprinted 1901 8,000 copies Reprinted 1902 10,000 copies Reprinted 1903 10,000 copies Reprinted 1904 10,000 copies Reprinted 1905 10,000 copies Revised Edition Published 1906 1st Printing 20,000 copies Reprinted 1907 20,000 copies Reprinted 1908 20,000 copies Reprinted 1909 20,000 copies Reprinted 1910 45,000 copies Reprinted 1911 30.000 copies Reprinted 1912 50,000 copies Reprinted 1913 50,000 copies Reprinted 1914 50,000 copies Reprinted 1915 50,000 copies Reprinted 1916 50,000 copies Reprinted 1917 50,000 copies Revised Edition Published 1918 1st Printing 50,000 copies Reprinted 1919 25,000 copies Reprinted (twice) 1920 100,000 copies Reprinted (three times) 1921 60,000 copies Reprinted (three times) 1922 100,000 copies