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 ↓
Preserved Angelica
Ingredients
Directions
The book gives no cooking times; the times in the steps were added in transcription, so check for doneness rather than trusting the clock.
Boil angelica stalks in water until tender.
String the outsides of the stalks and place them in water.
The next day, drain the stalks on a coarse sieve.
Once dry, place the stalks in an earthen pan and pour boiling hot clarified sugar over them.
The next day, drain the syrup and boil it for 10 minutes.
Repeat this daily until the syrup thickens to a cream-like consistency.
Ensure the angelica is well covered with syrup, then cover with paper dipped in brandy and tie it down.
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
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