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ZL1ABS > YL 28.03.08 14:00l 47 Lines 2299 Bytes #999 (0) @ WW
BID : 181557ZL1ABS
Read: GUEST
Subj: Boiling Vegetables
Path: IZ3LSV<IW2OHX<IR2UBX<IV3SCP<SR1BSZ<F4BWT<VE2PKT<N1UAN<ZL2BAU<ZL1AB
Sent: 080328/1114Z @:ZL1AB.#06.NZL.OC #:11710 [AUCKLAND] FBB7.00i $:181557ZL1AB
From: ZL1ABS@ZL1AB.#06.NZL.OC
To : YL@WW
" Boiling Vegetables
Chart for Boiling Vegetables
Boiling time Put into
Artichokes 20 to 30 minutes Cold Water
Asparagus 15 to 20 minutes Boiling Water
Beans (Runner) 15 to 20 minutes Cold Water
Beans (Butter) 15 to 20 minutes Cold Water
Beans (Broad) 20 to 30 minutes Boiling Water
Beetroot (do not peel) 20 to 60 minutes Boiling Water
Brussels Sprouts 15 to 20 minutes Boiling Water
Cabbage (Shredded) 10 to 15 minutes little Boiling Water
Carrots 40 to 60 minutes Boiling Water
Cauliflower 10 to 15 minutes Boiling Water
(break into flowerets)
Cauliflower (whole) 20 to 30 minutes Boiling Water
Celery 15 minutes Boiling Water
(cut into one-inch pieces)
Kumeras (sweet potato) 45 to 60 minutes Boiling Water
Leeks 20 to 30 minutes Boiling Water
Marrow 15 to 20 minutes very little Boiling Water
Onions 40 to 60 minutes Boiling Water
Parsnips 40 to 50 minutes Boiling Water
Peas 10 to 15 minutes Cold Water
Potatoes (New) 20 to 30 minutes Boiling Water
Potatoes (Old) 20 to 30 minutes Cold Water
Pumpkin 20 to 30 minutes little Boiling Water
Silver Beet 10 to 15 minutes little Boiling Water
Spinach 10 to 15 minutes No Water
Swedes (cut small) 30 to 40 minutes Boiling Water
Sweet Corn 20 to 30 minutes Boiling Water
Turnips 20 to 30 minutes Boiling Water
Note: If using pressure cooker, consult the chart supplied with cooker."
From my mother's old New Zealand cookery book (1956 edition), printed by a
maker of baking powder, custard powder, cornflower and jelly crystals.
[Beverly Sheffield]
de Michael Sheffield ZL1ABS
Monday, 28 March 2008
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