Candied Angelica
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United Kingdom
Known as a British recipe, with similar versions prepared across other nations.
- Storage. The keeping times and places here are from before refrigeration. Follow current storage guidance.
Ingredients 2 ingredients
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
- 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.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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- Cut it in lengths when young, cover it close, and boil it till tender.
- Then peel it, put it in again, and let it simmer and boil till green.
- Then dry it with a cloth, and to every pound of stalks put a pound of sugar.
- Put the stalks into an earthen pan, beat your sugar, strew it over them, and let them stand two days.
- Then boil it till clear and green, and put it in a cullender to drain.
- Beat another pound of sugar to powder, and strew it over the angelica;
- lay it on plates, and let it stand in a slack oven till thoroughly dry.
Plating
Cookware for this recipe
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Saucepan
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Chef's knife
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Vegetable peeler
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Colander