Why it works: Angelica and syrup work together. They rank in the top 20% of all ingredient pairs, and cooks put them together in 111 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓
Angelica, Wet
Ingredients
Directions
Cut the angelica stalks to about 1 foot long.
Boil the stalks in water until they are quite soft.
String the outsides of the stalks and place them in a tub of cold water until all are done.
Drain the water off and lay the stalks in a long earthen pan until it is three-quarters full.
Pour boiling syrup over the angelica, ensuring it is completely covered.
Let it stand overnight.
Make a hole in the side of the pan near the bottom to drain the syrup without disturbing the angelica.
Boil the syrup and pour it over the angelica for eight or nine consecutive days.
Keep the angelica in the same pan for use.
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 + syruptop 20% of all pairsSmell alikelowCooked together111 recipes
Shared aroma: ethanol (alcoholic, ethereal).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
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