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Angelica, Candied

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United Kingdom

Known as a British recipe, with similar versions prepared across other nations.

Ingredients 5 ingredients

  1. Salt
  2. Apricots
  3. a pound of -sugar
  4. a pint of water
  5. Must

Cook safely

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

  • Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.

Method

  1. Take the plant in April, boil it in salt and water until it is tender.
  2. Remove and drain it well, scrape the outside, and dry it in a clean cloth.
  3. Place it in a syrup, and allow it to remain there for three or four days closely covered.
  4. The syrup must be made from the same weight of sugar that there is of fruit, allowing half a pint of water to a pound of -sugar, and must bo boiled twice a day, -and poured over the fruit until it is nearly all absorbed, after which it should be put into a dish and dried by slow heat.
  5. Time to make, about ten days.
  6. Angelica can seldom be bought in the market.
  7. ( See Dried Dessert Fruits, page 1116;
  8. see also Apricots to Dry, French method.)

Plating

Cookware for this recipe

  • Saucepan
  • Colander