Home › In the Kitchen › Time (Sponge Cake Cake layer)

Time (Sponge Cake Cake layer)

Sponge Cake Cake (layer) 45 to 60 minutes 20 to 30 " Cake (loaf) Cake (pound) Cake (fruit) 40 to 60 “ 1/4 to 1/2 hours 1/4 to 2 “ Cake (wedding) “ 3 or steam 2 hours and bake 1/2 Baked Batter Puddings 35 to 45 Bread Puddings 1 minutes hours Tapioca or Rice Pudding 1 “ Rice Pudding (poor man's) 2 to 3 “ Indian Pudding 2 to 3 “ Plum Pudding. 2 to 3 " Custard Pudding 30 to 45 minutes Custard (baked in cups) 20 -to 25 " Pies 1 30 to 50 “ Tarts 15 to 20 " Patties 20 to 25 “ Vol-au-vent 50 to 60 " Cheese Straws 8 to 10 " Scalloped Oysters Scalloped Dishes of Cooked Mixtures Baked Beans 25 to 30 " 12 to 15 " 6 to 8 hours Braised Beef 3½ to 47/2 " Beer, sirloin or rib, rare, weight 5 lbs. 1 hour Beef, sirloin or rib, rare, weight 10 lbs. 1 " Beef, sirloin or rib, well done, weight 5 lbs. “ 1 Beef, sirloin or rib, well done, weight 10 lbs... 1 “ Beef, rump, rare, weight 10 lbs. “ 1 Beef, rump, well done, weight 10 lbs.

Beef (fillet) 1 “ 20 to 30 20 35 55 30 50 5 5 minutes " " “ " “ " Mutton (saddle) Lamb (leg) 1/4 to 1/2 hours 1/4 to 13/4 " Lamb (forequarter) Lamb (chops) in paper cases Veal (leg) Veal (loin) Pork (chine or spare-rib) Chicken, weight 3 lbs. to 4 Turkey, weight 9 lbs.

Goose, weight 9 lbs.

Duck (domestic) Duck (wild) 1 to 13/4 “ 15 to 20 minutes 3½ to 4 hours 2 to 3 31/2 to 1 to 31/2 hours 1½ " 2½ to 3 " 2 " 1 to 14 " 20 to 30 minutes Grouse 25 to 30 " Partridge 45 to 50 " Pigeons (potted) hours Fish (thick) weight 3 to 4 lbs. to 60 minutes Fish (small) to 30 "