SC - test
Sandra Kisner
sjk3 at admin.is.cornell.edu
Sun Dec 26 20:34:22 PST 1999
I wrote:
><< did anyone
> mention the recipe for candied angelica root found in "Joy of Cooking"?
> I've used it for ginger root.
>
> Daniel Raoul >>
Ld. Ras wrote:
>NO. Could you post it please? :-)
>
> Since I have other cookery manuals that I consider far better for me
>personally than 'Joy of..,' I have never added it to my library.
Tis Tis Ras I am surprised! J of C has lots of good practical advice and
can be picked up as a used book for a pitance. I bought my late 60's/early
70's edition for $8.50 several years ago. You can find old editions of
Larousse Gastronomique the same way. I picked up my 1961 copy for $8.00
several years ago but have found copies for friends for as little as $6.00.
When in doubt about cooking times and temperature to use in redactions I
always check J of C and use the modern nearest analog as a go by to start
with. Here is the recipe:
Candied or Crystallized Roots and Stalks
Wash:
2 cups of angelica roots and young stalks or cleaned scraped acorus calamus
roots. Place them in a crock. Pour over to cover 1/2 cup salt 2 cups
boiling water. Cover crock and let the angelica soak for 24 hours. Drain,
peel and wash in cold water. Cook to 238 F:
2 cups of sugar
2 cups of water
Add the cleaned angelica roots and stems. Cook for 20 minutes. Drain the
angelica, but reserve the sirup. Put the angelica on a wire rack in a cool
dark place for 4 days. Then bring the sirup and roots to 238 F and cook for
20 minutes or until the sirup candies the roots. Drain on a rack until
thoroughly dry. Store tightly covered.
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