No. 3888 — Candied Calamus Root
English historical translation of Molokhovets recipe No. 3888 from the 1901 Russian cookbook, retaining original methods and measures.
In May dig calamus roots, wash and soak in cold water for three days, changing it daily.
Peel the roots, soak another night and boil in two successive lots of water, cooling them in water between boilings. The author says this removes bitterness.
Leave in water again until the following day, with several water changes, then cut into pieces and continue soaking until the water no longer tastes bitter.
Press between napkins with a rolling pin to remove moisture.
For every pound calamus root take 2 pounds sugar and 1 glass water. Prepare syrup, cool, add the root pieces and cook gently, stirring to prevent sticking.
When the syrup begins setting on a spoon, spread the pieces on a dish, sprinkle with sugar and dry before packing in jars.