Читать книгу The Boston cooking-school cook book - Fannie Merritt Farmer - Страница 166
TABLE FOR COOKING CEREALS
Оглавление| Kind | Quantity | Water | Time |
|---|---|---|---|
| Steam-cooked and rolled oats, Rolled Avena, Quaker Rolled Oats, H-O, Old Grist Mill, Rolled Oats, | 1 cup | 1¾ cups | 30 minutes |
| Steam-cooked and rolled wheats, Old Grist Mill, Rye Flakes, Pettijohn’s, etc. | 1 cup | 1¼ cups | 20 minutes |
| Rice (steamed) | 1 cup | 2¾–3¼ cups (according to age of rice) | 45–60 minutes |
| Indian meal | 1 cup | 3½ cups | 3 hours |
| Vitos | 1 cup | 4½ cups | 30 minutes |
| Wheatlet, Wheatena, Wheat Germ, Toasted Wheat, | 1 cup | 3¾ cups | 30 minutes |
| Oatmeal (coarse) | 1 cup | 4 cups | 3 hours |
| Hominy (fine) | 1 cup | 4 cups | 1 hour |
