Angelica, Candied
From Cassell's dictionary of cookery, 1892
Serves 4
Place near the fire after syrup is absorbed.
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 140. The excerpt below is the record exactly as published.
Angelica, Candied. — Take the plant in April : boil it in salt and water until it is tender. Eemove and di-ain it well, scrape the outside, and di-y it in a clean cloth. Place it in a sjTup, and allow it to remain there for three or four days, closely covered. The syrup must be made from the same weight of sugar that there is of fruit, allowing half a pint of water
Cook this with the app: pantry check, scaling, and the assistant.