"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > General Cooking
Thread Tools Display Modes
Old 11-28-2014, 09:58 PM   #1
Chef Extraordinaire
Katie H's Avatar
Site Moderator
Join Date: Sep 2006
Location: I live in the Heartland of the United States - Western Kentucky
Posts: 15,084
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
This is real inspiration. Look what Julia became!
Katie H is offline   Reply With Quote
Old 11-28-2014, 10:43 PM   #2
Chef Extraordinaire
Dawgluver's Avatar
Site Moderator
Join Date: Apr 2011
Posts: 23,774
ISO help/info on an ingredient unfamiliar to me

Oh lordy. I grew angelica milleniums ago, and frankly, couldn't detect any difference from regular sweeteners, or sweet fruits.

She who dies with the most toys, wins.
Dawgluver is offline   Reply With Quote
Old 11-29-2014, 01:41 AM   #3
Master Chef
Aunt Bea's Avatar
Join Date: Mar 2011
Location: near Mount Pilot
Posts: 6,973
I agree with Dawg, toss in some extra candied peel or citron.

The fruitcake haters won't care and the fruitcake aficionados won't notice!
Aunt Bea is offline   Reply With Quote
Old 11-29-2014, 07:12 AM   #4
Assistant Cook
meredith tennant's Avatar
Join Date: Nov 2014
Location: Charlottesville
Posts: 10
Yup, make up the amount with extra candied fruit and don't worry about the angelica. It's an attractive plant to grow, though.
meredith tennant is offline   Reply With Quote
Old 11-29-2014, 07:32 AM   #5
Sous Chef
menumaker's Avatar
Join Date: Aug 2012
Location: South West France
Posts: 588
Candied Angelica is usually used here to decorate cakes, Trifles, tarts etc. by, for instance, cutting delicate little strips to resemble 'leaves' each side of a half glace cherry and very pretty it looks too but if you substitute it in your recipe for extra orange or lime or lemon candied fruit you will be just fine. I wouldn't go to to hassle and expense of buying some just for that.
Celtic cook

Life is like good wine.......best taken with friends x
menumaker is offline   Reply With Quote

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off

» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities

Copyright 2002-2015 Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 07:01 AM.

Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.