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Dessert

Candied Angelica

A sweetened angelica stalk dish made by boiling, drying, and coating 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 slack oven

Ingredients

Directions

Prepare the stalks

  1. Cut the angelica into lengths.

  2. Cover the angelica.

  3. Boil until tender.

  4. Peel the angelica.

  5. Return the angelica to the pot.

  6. Simmer and boil until it turns green.

  7. Dry the angelica with a cloth.

Candy the stalks

  1. For every pound of stalks, use a pound of sugar.

  2. Place the stalks in an earthen pan.

  3. Sprinkle the sugar over them.

  4. Let them stand for two days.

  5. Boil the mixture until clear and green.

  6. Drain in a colander.

  7. Powder another pound of sugar and sprinkle it over the angelica.

Dry

  1. Lay the angelica on plates.

  2. Let it dry in a slack 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

Young angelica stalks
The main ingredient, which is cooked and candied until tender and green.
Sugar
Sweetens the stalks and, once absorbed, preserves them as a candied coating.

The step that matters

Boil the mixture until clear and green. Sugar must dissolve fully and penetrate the stalks; boiling too briefly leaves them under-candied and opaque, while overcooking can darken them.

“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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