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The 1918 Fanny Farmer Cookbook
1
to 3
Eggs, soft cooked
6
to 8
Eggs, hard cooked
3
4
5 to
5
Mutton, leg
2
to 3
Ham, weight 12 to
4 lbs.
1
4
to 5
Corned Beef or
Tongue
3
to 4
Turkey, weight 9
lbs.
2
to 3
Fowl, weight 4 to
lbs.
5
2
to 3
Chicken, weight 3
lbs.
1
to 11/4
Lobster
2
3
5 to
0
Cod and
Haddock, weight 3
to 5 lbs
2
3
0 to
0
Halibut, thick
piece, weight 2 to
lbs
3
3
0
Bluefish and Bass,
weight 4 to 5 lbs
4
4
0 to
5
Chapter II − COOKERY
28
Page
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