Chapter XXI: The Digestibility of Solid Foods

The following table is given in order to show the time required for the digestion of the most ordinary articles of food:

KIND OF FOOD. MODE OF TIME REQUIRED
COOKING. FOR DIGESTION.

HOURS. MINUTES.

Pork roasted 5 15

Cartilage boiled 4 15

Ducks roasted 4 00

Fowls roasted 4 00

Fowls boiled 4 00

Beef fried 4 00

Eggs fried 3 30

Eggs hard 3 30
boiled

Cheese 3 30

Oysters stewed 3 30

Mutton roasted 3 15

Mutton boiled 3 00

Beef roasted 3 00

Beef boiled 2 45

Chicken fricasseed 2 45

Lamb broiled 2 30

Pig (suckling) roasted 2 30

Goose roasted 2 30

Gelatin boiled 2 30

Turkey boiled 2 25

Eggs roasted 2 15

Cod Fish (cured, dry) boiled 2 00

Ox Liver broiled 2 00

Venison Steak broiled 1 30

Salmon Trout boiled 1 30

Eggs (whipped) raw 1 30

Tripe (soused) boiled 1 00

Pig's Feet (soused) boiled 1 00

Cabbage boiled 4 00

Beetroot boiled 3 45

Turnips boiled 3 30

Potatoes boiled 3 30

Wheaten Bread baked 3 30

Carrot boiled 3 15

Indian Corn Bread baked 3 15

Indian Corn Cake baked 3 00

Apple-dumpling boiled 3 00

Potatoes baked 2 33

Potatoes roasted 2 30

Parsnips boiled 2 30

Sponge Cake baked 2 30

Beans boiled 2 30

Apples (sour) raw 2 00

Barley boiled 2 00

Tapioca boiled 2 00

Sago boiled 1 45

Apples (sweet) raw 1 30

Rice boiled 1 00

* * * * * *

Transcriber's note:

1. Moved parenthetical questions from the bottom of each page to the
end of the chapter.

2. Silently corrected typographical errors.

3. Retained anachronistic and non-standard spellings as printed.