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Angelica, Wet

Angelica stalks preserved in boiling syrup, soaked and stored for future use.

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, Wet

Ingredients

Directions

Prepare the stalks

  1. Cut the angelica stalks to about 1 foot long.

  2. Boil the stalks in water until soft.

  3. String the outsides of the stalks.

  4. Place the stalks in a tub of cold water until finished.

  5. Drain the water.

Syrup and store

  1. Lay the stalks in a long earthen pan until three-quarters full.

  2. Pour boiling syrup over the angelica, ensuring it is fully covered.

  3. Let it stand until the next day, with a hole in the side of the pan for draining syrup.

  4. Boil the syrup.

  5. Pour the boiled syrup over the angelica for eight or nine consecutive days.

  6. Keep the angelica in the same pan for future use.

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
Provide the main body and flavour of the preserve, becoming tender and candied as they soak in syrup.
Syrup
Sweetens and preserves the stalks, drawing out moisture and keeping them from spoiling.

The step that matters

Boiling the stalks until soft. Stalks boiled too briefly stay tough and fibrous, while overcooking breaks them down; they need to be tender enough to take up syrup evenly without falling apart.

“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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