Recipe Source: Hannah Glasse, The Compete Confectioner (London, 1800)
Recipe Source: The Forme of Cury, a manuscript cookery book compiled by the master cooks for King Richard II, c.1390
Recipe Source: Hannah Widdifield, Widdifield's New Cook Book, or Practical Receipts for the Housewife (Philadelphia, 1856)
Recipe Source:The White House Cook Book by Fanny Gillette, 1887
Recipe Source: N.M.K. Lee, The Cook’s Own Book ( Boston, 1832)
Angelica plants (Angelica archangelica) commonly grow in subarctic northern European climates but may have originated in Syria. The sharp and bitter-tasting roots of this plant have been used for centuries in culinary and medicinal recipes, particularly during episodes of plague and this fact has something to do with the divine naming of this plant.