Why it works: Angelica and sugar work together. They rank in the top 27% of all ingredient pairs, and cooks put them together in 487 recipes. Both carry 1-penten-3-one, which smells fish, pungent. The science ↓
Angelica Drops
Ingredients
Directions
Reduce the angelica to an impalpable powder using a mortar and a little powdered sugar.
Sift the mixture through a silk sieve.
Combine the powdered angelica with the powdered sugar.
Form the mixture into drops as directed.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
The flavor team
The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.
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Angelica + sugartop 27% of all pairsSmell alikelowCooked together487 recipes
Shared aroma: 1-penten-3-one (fish, pungent).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Angelica
- Provides the characteristic aromatic flavor of the drops.
- Powdered sugar
- Provides sweetness and bulk, and helps the mixture form drops.
The step that matters
Reduce the angelica to an impalpable powder. Any coarse fibres left in the angelica will give a gritty texture and uneven flavor. Grinding it with a little sugar in a mortar helps break the fibres down, and sifting removes the remaining coarse pieces.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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