anne

Take angelica when it is young and tender take off all the leaves from
the stalks, boil it in the pan with some of the leaves under, and some
at the top, till it be so tender that you can peel off all the skin,
then put it into some water again, cover it over with some of the
leaves, let it simmer over a slow fire till it be green, when it is
green drain the water from it, and then weigh it; to a pound of
angelica take a pound of loaf sugar, put a pint of water to every pound
of sugar, boil and skim it, and then put in your angelica; it will take
a great deal of boiling in the sugar, the longer you boil it and the
greener it will be, boil it whilst your sugar be candy height by the
side of your pan; if you would have it nice and white, you must have a
pound of sugar boiled candy height in a copper-dish or stew pan, set it
over a chafing dish, and put it into your angelica, let it have a boil,
and it will candy as you take it out.