2 qt. not chopped
1-2 medium
3 medium
2 qt.
4 medium
3-4, 1 bunch
RVINGS
POUND
PREPARATION FOR
COOKING
TIME FOR COOKING (in Min.)
Baked
Steamed
Boiled
2
Whole
30
4
Pared, whole
30-60
35
30
In bunches
15-20
4
1-inch pieces
12
10-121
5
Split or in pieces
15-30
,4-6(sh.)
Shelled
20-30
3-4
Whole
60-75
45-60
30-45
3-4
Whole
60-90
60-90
3
With stems
15-20
No stems
10
3-4
Split
15-20
4-5
Whole
10-12
4-6
Cut
15-20
4
Quartered
15
10-15
Shredded
10
5-10
3-4
Quartered
15
10-15
Shredded
10
5-10
4-6
Whole
20-30
15-20
4-6
Split lengthwise
25-30
20-25
3-4
Separated
10-15
5-10
Whole
20-25
15-20
4
Diced
20-25
10-12
4
Sliced
20
15
2
30
20
2
On cob
10
6-10
5-6
Whole
30
20
10-15
Sliced
5-6
3-4
10-20
3-4
Diced
15
10
3-4
15-20
3
1^-inch pieces
25
15-20
3
20-25
4
Peeled, sliced
30
25-30
4
Whole or sliced
15
5 (in own juice)
4
15-20
4
Whole
20
10-20
6
Whole
10-20
4
Peeled, whole
1
30-40
Peeled, cut in half
20-30
4
Whole
30-45
30-40
20-30
, in pods
Shelled
10-20
3
Whole
45
40
30
Sliced or diced
10
3
Whole
60
50
30-35
Sliced or diced
10
4
Whole
40
20-30
3-4
1-inch pieces
15
5
5
3
Pared, quartered
20-30
4
Sliced
20
15
, in pods
Shelled, after boiling 3 min.2
2-3 min. (pods
20 min. (shelled
3-4
With stems
10
No stems
5-6
5-8
4
Pared, sliced
15-20
10-15
2-3
2-inch pieces
45-60
30-40
15-20
3-4
Whole
45
30-35
25-30
f With stems
20-30
3-4
•! Leaves alone3
10
[ Stems alone
30
4
Whole
30
10-15
Sliced or quartered
10-15
5
3-4
Sliced or diced
20-25
10-15
3
20-30
n^ime can be shortened by cooking tips separately from tougher parts.
’Soybeans shell more eas.ly after bo, ling 2-3 minutes. ’Cook separately and combine before servmg.
[77]
only soluble but are unstable to heat. Vita¬
min C oxidizes readily, and its destruction is
hastened by heating in the presence of oxy¬
gen from the air, the cooking water, or the
vegetable tissue itself. The destruction is
less rapid in acid foods such as tomatoes.
Short cooking at the boiling point is less de¬
structive of vitamins than long cooking at
lower temperatures. Keeping food hot low¬
ers its vitamin content.
Methods of Cooking. A variety of
methods are used in cooking vegetables.
These differ in the preliminary preparation
of the vegetable, the way the heat is applied,
the utensil required, and the cooking time.
Cooking time varies with the kind of
vegetable, its preparation for cooking, and
the way the heat is applied. When water is
required the cooking time is decreased by
the use of boiling water. In the preparation,
discarding tough portions and cutting the
vegetables into thin slices or small pieces also
help to speed up the cooking. Cooked vege¬
tables should be tender but not soft and
should retain some of their original crispness.
Table XVI gives approximate times for cook¬
ing typical vegetables. The different meth¬
ods of cooking are discussed below.
Baking a vegetable in its skin retains
practically all its mineral content, causes
Baked Beets✪ Baked Beets • Beets retain much of their flavor
and nutritive value when baked in a casserole
U.S.D.A.
Page 70 · 1 recipe record on this page
Presented as published in 1935. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
2 qt. not chopped 1-2 medium
3 medium 2 qt.
4 medium 3-4, 1 bunch
RVINGS
POUND
PREPARATION FOR COOKING
TIME FOR COOKING (in Min.)
Baked
Steamed
Boiled
Whole
Pared, whole
30-60
In bunches
15-20
1-inch pieces
10-121
Split or in pieces
15-30
,4-6(sh.)
Shelled
20-30
3-4
Whole
60-75
45-60
30-45
3-4
Whole
60-90
60-90
With stems
15-20
No stems
3-4
Split
15-20
4-5
Whole
10-12
4-6
Cut
15-20
Quartered
10-15
Shredded
5-10
3-4
Quartered
10-15
Shredded
5-10
4-6
Whole
20-30
15-20
4-6
Split lengthwise
25-30
20-25
3-4
Separated
10-15
5-10
Whole
20-25
15-20
Diced
20-25
10-12
Sliced
On cob
6-10
5-6
Whole
10-15
Sliced
5-6
3-4
10-20
3-4
Diced
3-4
15-20
1^-inch pieces
15-20
20-25
Peeled, sliced
25-30
Whole or sliced
5 (in own juice)
15-20
Whole
10-20
Whole
10-20
Peeled, whole
30-40
Peeled, cut in half
20-30
Whole
30-45
30-40
20-30
, in pods
Shelled
10-20
Whole
Sliced or diced
Whole
30-35
Sliced or diced
Whole
20-30
3-4
1-inch pieces
Pared, quartered
20-30
Sliced
, in pods
Shelled, after boiling 3 min.2
2-3 min. (pods
20 min. (shelled
3-4
With stems
No stems
5-6
5-8
Pared, sliced
15-20
10-15
2-3
2-inch pieces
45-60
30-40
15-20
3-4
Whole
30-35
25-30
f With stems
20-30
3-4
•! Leaves alone3
[ Stems alone
Whole
10-15
Sliced or quartered
10-15
3-4
Sliced or diced
20-25
10-15
20-30
n^ime can be shortened by cooking tips separately from tougher parts.
’Soybeans shell more easily after boiling 2-3 minutes. ’Cook separately and combine before servmg.
[77]
only soluble but are unstable to heat. Vita¬ min C oxidizes readily, and its destruction is hastened by heating in the presence of oxy¬ gen from the air, the cooking water, or the vegetable tissue itself. The destruction is less rapid in acid foods such as tomatoes. Short cooking at the boiling point is less de¬ structive of vitamins than long cooking at lower temperatures. Keeping food hot low¬ ers its vitamin content.
Methods of Cooking. A variety of methods are used in cooking vegetables. These differ in the preliminary preparation of the vegetable, the way the heat is applied, the utensil required, and the cooking time.
Cooking time varies with the kind of vegetable, its preparation for cooking, and the way the heat is applied. When water is required the cooking time is decreased by the use of boiling water. In the preparation, discarding tough portions and cutting the vegetables into thin slices or small pieces also help to speed up the cooking. Cooked vege¬ tables should be tender but not soft and should retain some of their original crispness. Table XVI gives approximate times for cook¬ ing typical vegetables. The different meth¬ ods of cooking are discussed below.
Baking a vegetable in its skin retains practically all its mineral content, causes
Baked Beets • Beets retain much of their flavor and nutritive value when baked in a casserole
Records on this page
Baked Beets