Time Required For Digestion
Description
This section is from the book "The White Ribbon Cook Book", by Kathryn Armstrong. Also available from Amazon: The White Ribbon Cook Book.
Time Required For Digestion
Time Required For Digestion. | ||
Hrs. | Min. | |
Apples, sweet....................... | 1 | 30 |
Apples, sour......................... | 2 | 00 |
Beans, pod, boiled................... | 2 | 30 |
3 | 00 | |
" " dried.................... | 3 | 30 |
" " fried..................... | 4 | 00 |
Beets, boiled........................ | 3 | 45 |
Bread, wheat, fresh................. | 3 | 30 |
Bread, corn..................... | 3 | 15 |
Butter (melted),.................... | 3 | 30 |
2 | 00 | |
" boiled.................... | 4 | 30 |
Cheese (old, strong)................. | 3 | 30 |
Codfish............................ | 2 | 00 |
2 | 45 | |
Duck, domestic, roasted............. | 4 | 00 |
" wild, " ............. | 4 | 30 |
Eggs, fresh, hard boiled............. | 3 | 30 |
Eggs, fresh, soft................ | 3 | 00 |
Eggs, fresh, fried................... | 3 | 30 |
Goose, roast | 2 | 00 |
Lamb, fresh, boiled................. | 2 | 30 |
Liver, beef, boiled.................. | 2 | 00 |
Milk, boiled........................ | 2 | 00 |
" raw | 2 | 15 |
Mutton, roast...................... | 3 | 15 |
" broiled..................... | 3 | 00 |
" boiled .................... | 3 | 00 |
Oysters, raw........................ | 2 | 55 |
" roast ...................... | 3 | 15 |
" stewed..................... | 3 | 30 |
Parsnips, boiled.................... | 2 | 30 |
Pork, fat and lean, roast............ | 5 | 15 |
" " " boiled........... | 3 | 15 |
" " " raw.............. | 3 | 00 |
Potatoes, boiled.................... | 3 | 30 |
" baked.................... | 2 | 30 |
Rice, boiled........................ | 1 | 00 |
Sago, " ........................ | 1 | 45 |
Salmon, salted, boiled............... | 4 | 00 |
Soup, beef, vegetable............... | 4 | 00 |
" chicken | 3 | 00 |
"oyster | 3 | 30 |
Tapioca, boiled | 2 | 00 |
Tripe, soused, boiled............... | 1 | 00 |
Trout, fresh, boiled or fried.......... | 1 | 30 |
Turkey, domestic, roast.............. | 2 | 00 |
" wild, roast................. | 2 | 18 |
Turnips, boiled...................... | 3 | 30 |
Veal, fresh, broiled................... | 4 | 00 |
" fresh, fried.................... | 4 | 30 |
Venison steak, broiled............... | 1 | 35 |
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