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Dessert

Candied Angelica

Candied angelica root pieces sweetened with sugar.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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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 ↓

Candied Angelica

Oven, in the book's wordsA warm oven

Ingredients

Directions

The book says “a warm oven”. The 200°C (400°F) in the steps is the modern equivalent, not the book's own figure.

Prepare the angelica

  1. Cut angelica into 3‑inch pieces.

  2. Boil the pieces until tender.

  3. Peel the pieces.

  4. Boil the pieces again until green.

  5. Dry the angelica in a cloth.

Sugar and rest

  1. Add an equal weight of sugar to the angelica.

  2. Sift fine sugar over the angelica.

  3. Let the angelica sit in a pan for 2 days.

Finish and dry

  1. Boil the stalks until clear and green.

  2. Drain the stalks in a colander.

  3. Beat another pound of sugar.

  4. Sprinkle the sugar over the stalks.

  5. Lay the stalks on plates.

  6. Dry the stalks well in a 200°C (400°F) oven.

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 + sugartop 27% of all pairs
    Smell alikelow
    Cooked 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
Is the candied item itself, becoming tender, green and sweet as it is cooked and sugared.
Sugar
Replaces the water in the stalks, sweetening them and preserving them as they set into a glossy coating.

The step that matters

Let the angelica sit in a pan for 2 days. Sugar must slowly draw moisture out of the stalks and dissolve into them over time. Rushing this step leaves the candy wet, weak in flavour, and prone to spoiling.

“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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