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L. Gagnore cookbook, 1930-1940
Page 63
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Time Table for Cooking Veg. in Water Potatoes.....25-30 min. Carrots.....35-40 min. Turnips.....45 min. Beets (young).....45 min. Beets (old)......3-4 hrs. Tomatoes 1-3 hrs. Onions..... 45-60 min. Cabbage..... 45-60 min. Cauliflower.....20-30 min. Asparagus......20-30 min. Spinach.....30-45 min. Celery.....20-30 min. Parsnips.....30-45 min. Green Peas......30-45 min. String Beans.....1-3 hrs. Lima beans.....1 hr. or more. Green corn......12-20 min. Potato The potato is an underground stem called a tuber. It is a storehouse of starch for the young shoot. Potatoes are best in the fall
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Time Table for Cooking Veg. in Water Potatoes.....25-30 min. Carrots.....35-40 min. Turnips.....45 min. Beets (young).....45 min. Beets (old)......3-4 hrs. Tomatoes 1-3 hrs. Onions..... 45-60 min. Cabbage..... 45-60 min. Cauliflower.....20-30 min. Asparagus......20-30 min. Spinach.....30-45 min. Celery.....20-30 min. Parsnips.....30-45 min. Green Peas......30-45 min. String Beans.....1-3 hrs. Lima beans.....1 hr. or more. Green corn......12-20 min. Potato The potato is an underground stem called a tuber. It is a storehouse of starch for the young shoot. Potatoes are best in the fall
Szathmary Culinary Manuscripts and Cookbooks
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