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Angelica

Angelica stalks are boiled, salted, and preserved in boiling syrup for several days.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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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

Ingredients

Directions

Prepare the stalks

  1. Cut Angelica stalks into 6-7 inch pieces.

  2. Boil stalks in water until soft.

  3. Transfer to cold water.

  4. Remove skin and strings with a knife.

  5. Soak in cold water again.

  6. Boil until they appear white.

  7. Add salt and let cool.

  8. Drain.

  9. Cool in cold water again.

  10. Drain once more.

Syrup and soaking

  1. Place in an earthen pan.

  2. Pour boiling syrup over them until they float.

  3. After 24 hours, drain syrup.

  4. Add fresh syrup if needed.

  5. Boil again.

  6. Remove any scum.

  7. Boil for 6-7 days.

  8. Finish with the 'Large Pearl' stage.

Recipe from a historical cookbook (Internet Archive).

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.

  1. Angelica + syruptop 20% of all pairs
    Smell alikelow
    Cooked together111 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Angelica stalks
The main plant material that becomes tender and candied after softening and syrup soaking.
Boiling syrup
Sugar syrup that replaces water in the stalks, sweetening them and preserving their texture.
Coarse sea salt
Firms the stalks and helps draw out moisture during the early cooling stage.

The step that matters

Boil for 6-7 days. Sugar must be concentrated gradually over several days; boiling too hard or too fast can crystallise the syrup or toughen the stalks, so the syrup should be reheated gently and skimmed.

“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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