One of the interesting things about reading old cookbooks is seeing how American cuisine has changed over the years. Here's a prime example. This is a chart with the USDA's current guidelines for boiling vegetables:
Vegetable: | Boiling Times (minutes): |
| Asparagus,Small | 10 - 13 |
| Beans, Snap | 13 - 15 |
| Beans, Lima | 25 - 27 |
| Beets, whole | 38 - 40 |
| Broccoli | 9 - 12 |
| Brussels Sprouts | 15 - 17 |
| Cabbage, wedges | 10 - 13 |
| Carrots, whole | 20 - 22 |
| Carrots, diced or sliced | 18 - 20 |
| Cauliflower, separated | 8 - 12 |
| Celery, sliced | 15 - 19 |
| Corn on the cob | 7 - 10 |
| Corn. kernels | 6 - 8 |
| Collards | 15 - 20 |
| Kale | 15 - 20 |
| Okra | 12 - 14 |
| Onions, whole | 20 - 22 |
| Onions, quartered | 10 - 14 |
| Parsnips, whole | 20 - 40 |
| Peas | 10 - 14 |
| Spinach | 8 - 12 |
| Squash, acorn, butternut, quartered or cubed | 16 - 20 |
| Summer squash and Zucchini, sliced | 13 - 15 |
| Sweet potatoes, whole | 28 - 35 |
| Turnips | 30 - 35 |
Compare that to "Boiling Times for Meat and Vegetables" from The International Cook Book by Margaret Weimer Heywood, 1929.
Asparagus…25 to 30 minutes
Beans (shell, string, or snap)…60 minutes
Beets, young…50 minutes
Beets, old…3 to 4 hours
Beet greens…40 to 45 minutes
Broccoli…45 to 50 minutes
Brussels Sprouts…25 to 30 minutes
Cabbage…20 to 30 minutes
Carrots…60 minutes
Cauliflower…20 to 30 minutes
Celery…35 to 45 minutes
Corn…15 to 20 minutes
Chicken (5 pounds)…1 to 1 ¾ hours
Corned Meats…4 to 6 hours
Dandelion Greens…45 to 50 minutes
Ham (12 to 14 pounds)…4 to 5 hours
Lobster…20 to 25 minutes
Onions…50 to 60 minutes
Parsnips…15 to 20 minutes
Peas…15 to 20 minutes
Potatoes…20 to 25 minutes
Macaroni…25 to 30 minutes
Spaghetti…25 to 30 minutes
Tongue…3 to 4 hours
Rice…25 to 35 minutes
Sauerkraut…2 to 2 ¼ hours
Spinach…20 to 25 minutes
Squash…30 to 35 minutes
Swiss Chard…30 to 35 minutes
Tomatoes (stewed)…15 to 20 minutes
Turnips…35 to 45 minutes
Just what kind of industrial strength broccoli were they boiling back then? This must be the source of the tendency among some people to reduce produce to shapeless pale lumps weeping on the plate.
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