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ANGELICA RECIPES

Culinary Herbs & Condiments, M. Grieve, F.R.H.S. 1934

TO PRESERVE ANGELICA.

Cut in pieces 4 in. long, steep for twelve hours in salt and water.

Put a layer of cabbage or cauliflower leaves in a clean brass pan, then a layer of Angelica, then another layer of leaves and so on, finishing with a layer of leaves on the top.

Cover with water and vinegar. Boil slowly till the Angelica becomes quite green, then strain and weigh the stems.

Allow 1 lb. of loaf sugar to each pound of stems. Put the sugar on in a clean pan with water to cover; boil for ten minutes, and pour this syrup over the Angelica.

Stand for twelve hours.

Pour off the syrup, boil it up for five minutes and pour it again over the Angelica.

Repeat the process, and after the Angelica has stood in the syrup twelve hours, put all on the fire in the brass pan and boil till tender.

Then take out the pieces of Angelica, put them in a jar and pour the syrup over them, or dry them on a sieve and sprinkle them with sugar: they then form candy.



ANOTHER METHOD TO PRESERVE ANGELICA

Choose young stems, and cut them into suitable lengths (for commercial uses the stalks should be 15 in. long and secondary ones about 8 in.; they should be packed separately into bundles); then boil until tender; remove from the water, and take off the outer skin.

After this has been done return to the water and let it simmer slowly until it becomes a good green.

Dry the stems and weigh, allowing one pound of Angelica to each pound of sugar.

Lay the boiled stalks in an earthenware pan and sprinkle the sugar over them, letting them stand for two days and then boil them.

After boiling well, remove them from the fire and turn into a colander to drain away the superfluous syrup.

Add more sugar and boil to syrup again, throwing in the Angelica; allow it to remain in the syrup for some minutes and then place singly in plates to dry off in a cool oven.



ANGELICA JAM.

Choose tender stems of Angelica, cut them into fairly long strips, blenching them in boiling water until they become soft.

Then soak them in cold water for twelve hours, 1 1/2 lb. of sugar will be needed to each 2 lbs. of Angelica.

First make the sugar into a syrup and put in the Angelica and cook until it is done. Afterwards put into pots in the usual way.