ISO help/info on an ingredient unfamiliar to me
I have a recipe I'd like to try this holiday season and it calls for glaceed angelica. I've Googled it and have a slight idea about what it is. However, I would prefer the expert opinions of the members here who might have more experience with it.
Firstly, it is not readily available in my region and I am wondering, too, if I can simply eliminate it or sub something else. The recipe I'm looking at is for what appears to be a traditional fruitcake (no wise cracks here, please) and the quantity of the angelica, relative to the rest of the ingredients is not great.
Please educate me.
"As a girl I had zero interest in the stove." - Julia Child
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