Estimated Nutrition (whole recipe, rough)
What these numbers assume — 2 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Beef | 100g cooked | 250 |
| Chicken | 100g cooked | 165 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- one within
- one inexperienced in this method it is advisable to know the time required
- 2 pounds 15 minutes 3 hours beef
- 3 pounds 30 minutes 4 hours chicken
- 2 pounds 15 minutes
- 3 pounds
Directions
"It is the bounty of nature that we live; but of philosophy
that we live well."
There are on the market a number of cookers or patent de- vices for cooking without fire. These vary somewhat in detail ; there is the lined box holding one or more empty pails; the same style of box with pails within pails or with wire supports inside; and the triple pail or kettle arrangement simply made by placing the ket- tles one within the other and leaving the required space between each two.
The enormous saving of fuel, labor and discomfort obtained by the process is a welcome boon to the busy housewife and with the added advantage that the flavor is retained to a much greater extent than possible by direct boiling.
For one inexperienced in this method it is advisable to know the time required for the different foods before they are placed in the cooker.
Food left indefinitely in the cooker will sour. All soups, vege- tables and such things must be removed in twenty-four hours and less in warm weather.
Food which requires long cooking is improved if when the time is half up it is removed, without opening the pail, and reheated again before placing a second time in the cooker.
Food should be placed in the box at once on removing from the fire, keeping the lid on tightly so that no steam escapes or the food will cool and cannot cook.
Since this method of preparing food is still largely in an ex- perimental stage, the following time table may serve as a guide and be considered fairly accurate:
318 THE MENDELSSOHN CLUB COOK BOOK.
MEATS, ETC. BOIL ON STOVE. COOKER.
Beef, 2 pounds 15 minutes 3 hours
Beef, 3 pounds 30 minutes 4 hours
Chicken, 1 year. ..30 minutes.. 4 hours
Chicken, spring. 15 minutes. _ 3 hours
Fish, 2 pounds 15 minutes.. 2 hours
Pork, 2 pounds 15 minutes .....4 hours
Pork, 3 pounds..... 45 minutes 4 hours
Veal, 2 pounds 15 minutes. 4 hours
Ham, 3 pounds.... 30 minutes. Soak all night All day
Corned beef. 30 minutes. Soak all night... All day
VEGETABLES.
Beets, green.... 15 minutes. .4 hours
Cabbage. 10 minutes ..3 hours
Peas, green 5 minutes.... 2 hours
Corn, green 5 minutes 3 hours
Potatoes 5 minutes 2 hours
String beans '. 10 minutes .3 hours
Turnips .15 minutes 4 hours
Tomatoes 5 minutes .....2 hours
Onions 11 minutes .3 hours
Dried lima beans 10 minutes. Soak all night 5 hours