Weight, Measures, Cooking Times, and Cooking Tips, collected by Carlos Mirasierras
Ham, 12 to 14 pounds
Baked
4 to 6 hours
Lamb, well done, per
Roasted
18 to 21 minutes
pound
Liver
Broiled
4 to 8 minutes
Liver
Braised
2 hours
Liver, whole, stuffed
Baked
1-1/4 hours
Meat, for bouillon
Simmer
6 or 7 hours
Mutton, leg or shoulder
Boiled
3-1/2 to 5 hours
Mutton, leg, rare, per
Roasted
10 minutes
pound
Mutton, leg, well done,
Roasted
14 minutes
per pound
Mutton, saddle, rare
Roasted
9 minutes
per pound
Mutton, forequarter,
Roasted
15 to 25 minutes
stuffed, per pound
Mutton, loin, rare, per
Roasted
9 minutes
pound
Ox Tongue
Boiled
3 to 4 hours
Pork, per pound
Roasted
25 to 30 minutes
Steak, 1 inch thick
Broiled
4 to 10 minutes
Steak, 1-1/2 inches
Broiled
8 to 15 minutes
thick
Veal, well done, per
Roasted
18 to 25 minutes
pound
Veal, leg
Roasted
3-1/2 to 4 hours
Veal, loin
Roasted
2 to 3 hours
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Table of Proportions
The following are the proportions which are recommended by almost all of the leading
authorities on cooking and which are exemplified in most standard recipes:
Baking powder, for biscuits and
muffins
Batters, pour
Batters, drop
Bread, yeast
Cake, plain
Cream of Tartar
Custard
Custard, baked, molded
Custard, baked
Custard, boiled
Fine meal (Farina)

2 teaspoons to 1 cup flour
1 cup liquid to 1 cup flour
1 cup liquid to 2 cups flour
1 cup liquid to 3 cups flour
1 teaspoonful flavoring extract to one loaf
2-1/8 teaspoons to 1 teaspoon soda
4 eggs to 1 quart mild (cup custard baked)
6 to 8 eggs to 1 quart milk
1/2 cup sugar to 1 quart milk
3 egg yolks to 1 quart milk
1 cup fine meal to four cups water
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