OF SUNDRY HERBS 31 



To CANDY ANGELICA. Boil the stalks of Angelica in 

 water till they are tender; then peel them and put them in 

 other warm water and cover them. Let them stand over 

 a gentle Fire till they become very green ; then lay them on 

 a cloth to dry ; take their weight in fine Sugar with a little 

 Rose-water and boil it to a Candy height. Then put in your 

 Angelica and boil them up quick; then take them out and 

 dry them for use. From The Receipt Book of John Nott, 

 Cook to the Duke of Bolton, 1723. 



To PRESERVE ANGELICA ROOTS. Wash them, slice them 

 thin, put them to steep in fair Water, and shift the Water 

 every day, for three Days. Then set them all night in a 

 Pot over warm Embers, pour off the water in the Morning, 

 and take two Pounds of Sugar and two Quarts of Water to 

 a Pound of Roots, and boil them in it ; when they are boil'd 

 enough take them out and boil the Syrup gently. Ibid. 



ANGELICA WATER. Take of the Leaves of Angelica four 

 Pounds, Annise-seeds three Ounces, Coriander and Carraway 

 seeds of each four Ounces ; cut the Leaves small and bruise 

 the seeds carefully together in a Mortar, put them into the 

 Still with six Gallons of White Wine, and let them stand all 

 Night, the next Morning put in a Handful of fresh Clove 

 Gillyflowers, the same Quantity of Sage-flowers, and the 

 same Quantity of the Tops and Leaves of Sweet Majoram; 

 when all are in, stir them well up with a Stick, and then put 

 on the Head of the Still, close it with a paper wetted with 

 Flour and Water Paste, and then distill off the Liquor ; the 

 quantity to be drawn off is three Gallons ; it is excellent. 

 From The Receipt Book of Elizabeth Cleland, 1759. 



To CANDY ANGELICA LEAVES. Take the Leaves before 

 they be grown too big, put them into a Skillet of boiling 

 water ; when they are tender, take them out, spread them 

 on the bottom of plates, open them, and lay them one upon 

 another, till the plate be pretty full ; then pour upon them 

 sugar boiled to a pretty thick syrup, and let them stand 



