Candied Angelica

Ingredients

• a pound of angelica
• a pound of double-refin’d sugar

Method

1. 1

   Cut young angelica into lengths and boil until tender.

2. 2

   Peel off strings, then simmer until very green.

3. 3

   Dry in a cloth, weigh, and strew sugar over it.

4. 4

   Let stand for two days, then boil until clear.

5. 5

   Drain syrup, boil sugar to candy, add angelica, and place on glass plates to dry.

As published

This recipe was extracted from Old Cookery Books and Ancient Cuisine (1886) by William Carew Hazlitt, page 43. The excerpt below is the record exactly as published.

y pound of angelica take a pound of double- refin’d sugar beaten and sifted ; put your angelica in an earthen pan, and strew the sugar over it, and let it stand two days ; then boil it till it looks very clear, put it in a colander to drain the syrup from it, and take a little double-refin’d sugar and boil it to sugar again; then throw in your angelica, and take it out in a little time, and put it on glass plates. It will dry in your stove, or in an oven after pyes are drawn. 136 Early Receipts. To candy Orange-Flowers : — Take half a pound of double-refin’d sugar

Cook this with the app: pantry check, scaling, and the assistant.