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Dessert

To Preserve Angelica

A method of preserving angelica stalks by boiling, drying, and coating with sugar.

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

To Preserve Angelica

Oven, in the book's wordsA slack oven

Ingredients

Directions

Prepare

  1. Peel the angelica stalks and boil them in a little water until green.

  2. Dry the stalks with a cloth.

Candy

  1. Combine 1 pound of sugar with the stalks in an earthen pan and let it stand covered for 2 days.

  2. Boil the angelica until clear and green, then drain it in a colander.

Coat and dry

  1. Strew pounded sugar over the angelica until it adheres, and let it dry in a slack oven without hardening.

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 stalks
The main stalks that become candied, turning clear and tender as sugar replaces their water.
Sugar
Draws moisture out of the stalks and preserves them, while adding sweetness.

The step that matters

Drying in a slack oven. Sugar that is heated too hot or too long turns hard and crystallises. A low, gentle oven lets the coating dry and set while staying slightly tender, so the stalks do not harden.

“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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