SC - angelica.

[Daniel Phelps]

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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