Sunday Sweets

Sundays are days usually given to rest but as you have seen I do at times go to Riversdale and cook.  Being a part of the Riverdsdale Kitchen Guild has let me meet some fellow historic cooks, one of those is Katy of whom I have talk about in previous missives.  We decided to meet together this Sunday, at her house, to do some experimental cooking.  One of the things I love about Katy is that she is eager to try all kinds of culinary stuff but it seems her passion at this time is sweets.  Besides loving food, Katy has another interest that I too enjoy and that interest is gardening but more specifically, herbs.  This year in her garden, she planted from seed the herb Angelica.  I grew it once in a pot on my patio but it did not return, come to find out if you let it flower and seed, it will not return…mental note for next time.

Anyway, the Angelica grew well and we wanted to try candying it.  There are many 18th and 19th c. receipts for candying or preserving Angelic so we tried one that is in The Italian Confectioner (1829).  We started by cutting the pieces into approximate 4″ in length.  Then following the receipt we boiled the pieces in salt water for a few minutes.  Once boiled you remove from the water, shock in cold water and peel.  Peeling was not easy so we did a few and left the thinner pieces unpeeled.  We noticed that peeled you could see the ridges better. 045

Once this was completed, the angelic is then to be boiled in a syrup of equal parts water and sugar.  Now we first tried what the receipt said to do and that was the equal parts water/sugar should weigh the same amount as the angelica.  Following the receipt we found that there just wasn’t enough to completely cover the Angelica so we doubled the syrup.  We boiled it for approximately 8 minutes then turned off the heat and allowed it to steep.  At this point you are to leave it alone then in 12 hours remove from syrup, reheat the syrup allowing to boil a few moments then pour back over the Angelica.  Since we did not have the time to complete the rest together, we decided to split the amount in half and complete the rest apart.


I had to wait till the next morning to reheat the syrup and pour back over the Angelica pieces.  Then 12 hours later I took half of the Angelica and rolled it in sugar then placed it in a 175 degree oven and let it dry for several hours.  They came out beautifully.  I took one piece for my family and I try.  Not to bad, if I say so myself.  It was very sweet with a hint of mint like liquorish.   The other half of the Angelica I left in the syrup.  The pieces look great but for some reason the syrup crystallized at the bottom of the container.  There may be a scientific reason I am unaware of but what is interesting is that the Angelica pieces have not seemed to crystallize.  In addition to comfits, I can now add candied Angelica to the list of sweets I have made.  Give it a try if you find yourself with a lot of Angelica growing in your yard.


Published in: on July 28, 2009 at 9:24 pm  Comments (1)  

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One CommentLeave a comment

  1. Amazing one…………..

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