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Angelique? |
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pitrow
Master Chef Joined: 22 November 2010 Location: Newberg, Oregon Status: Offline Points: 1078 |
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Posted: 27 October 2011 at 13:55 |
Not sure exactly where to put this, since I'm not sure exactly what it is, so go ahead and move this if you have a better section for it, but this was my best guess.
I was perusing an old cookbook (1938) of my wife's grandma and I came across a recipe, I can't for the life of me remember what the recipe was for but I'm pretty sure it was some kind of dessert, anyway it called for angelique. I've searched the internet as best I could and I still am clueless as to what it is. Anyone have a clue? |
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TasunkaWitko
Admin Group Joined: 25 January 2010 Location: Chinook, MT Status: Offline Points: 9356 |
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that's a new one on me, mike - i've never heard of it. do you remember any of the details of the recipe such as the other ingredients or the method? sith some details, i bet we could find it.
was it one of the dutch books, or in english?
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pitrow
Master Chef Joined: 22 November 2010 Location: Newberg, Oregon Status: Offline Points: 1078 |
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I don't, but I'll see if I can find it again tonight.
It was an english cookbook, apparently from the Watkins company to push their line of spices and extracts because every other ingredient was "WATKINS lemon syrup" or "WATKINS cinnamon". It may have been something unique to their company, but it didn't have the Watkins name associated with it like everything else in the book. |
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TasunkaWitko
Admin Group Joined: 25 January 2010 Location: Chinook, MT Status: Offline Points: 9356 |
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i scanned through www.watkinsonline.com, but didn't see anything ~ that doesn't mean much because if it is an older cookbook, it could very well be discontinued as a product. there is a pretty big recipe section that might be worth cruising through ~
we'll find it!
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TasunkaWitko
Admin Group Joined: 25 January 2010 Location: Chinook, MT Status: Offline Points: 9356 |
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check this out:
there's 5 or 6 pages of recipes from watkins 1938 cookbook. i took a quick look, but didn't see anything like angelique - the most exotic thing i saw was citron.
might be worth checking out.....
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pitrow
Master Chef Joined: 22 November 2010 Location: Newberg, Oregon Status: Offline Points: 1078 |
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yeah I'll have to look through the cookbook again tonight.
BTW, while flipping through it I found a tiny little pocketbook, about the size of a business card and maybe 20 pages tops, from 1920-somthing. It was a handful of recipes from The Oregonian (our local paper) along with some of the winning recipes from a contest they had. Pretty cool. I love finding stuff like that. |
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TasunkaWitko
Admin Group Joined: 25 January 2010 Location: Chinook, MT Status: Offline Points: 9356 |
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yep, when we were cleaning out my wife's grandmother's stuff after she passed away, we found a lot of neat little things like that, including a pamphlet of "7-up recipes" and other similar product recipe pamphlets from campbells etc. also a really enat one from the florida orange grower's association with a lot of neat orange-centered recipes.
i did a quick google search of "watkins cookbook" 1938 - it had a LOT of lsitings for ones that are on sale, but every now and then, tehre was a recipe from the book - might be worth a little research, but when you find out, either onlione or at home, let us know, and post the recipe, because now someone HAS to try it!
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Melissa Mead
Master Chef Joined: 17 July 2010 Location: Albany, NY, USA Status: Offline Points: 1174 |
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Daikon
Chef's Apprentice Joined: 20 October 2011 Location: San Francisco Status: Offline Points: 381 |
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I suspect it is the herb angelica (http://www.sallybernstein.com/food/columns/gilbert/angelica_herb.htm), which is called angelique in French (e.g., liqueur d'angélique).
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TasunkaWitko
Admin Group Joined: 25 January 2010 Location: Chinook, MT Status: Offline Points: 9356 |
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i think you might have nailed it, daikon - when i was reading the description, i recognized that i had heard of it before, but only once or twice and it was quite a while ago.
good sleuthing!
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pitrow
Master Chef Joined: 22 November 2010 Location: Newberg, Oregon Status: Offline Points: 1078 |
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Awesome! Thank you!
I looked for probably an hour and a half last night for the recipe again, but I couldn't find it. I was starting to think I'd imagined the whole thing! lol. |
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TasunkaWitko
Admin Group Joined: 25 January 2010 Location: Chinook, MT Status: Offline Points: 9356 |
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Here's an article that includes some information on the use of Angelica in Icelandic foodways:
http://www.saveur.com/iceland-restaurants-cuisine |
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gonefishin
Master Chef Joined: 20 September 2012 Status: Offline Points: 1778 |
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Wow, that is so nice Tas...that is certainly something to pass along
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Enjoy The Food!
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TasunkaWitko
Admin Group Joined: 25 January 2010 Location: Chinook, MT Status: Offline Points: 9356 |
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It was some pretty good stuff, Dan - unfortunately, I think they are packed away at the moment!
If I dig them up, I might see about scanning them and sharing them, for those interested. It truly is a window into the time period, and I always enjoy the artwork of such things, for some reason. |
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