The Fruits of the former Month still make up the greater part of this, and the Preserving of them is continu’d, after the above-mentioned Ways. This is the chief time for wet and dry Cherries, as also for the Jellies and Marmelades of Currans and Raspberries.
In the beginning of the Month, white Walnuts are preserv’d, either liquid or dry, to be kept during the whole Year, and a little afterwards ripe Apricocks, of which Compotes and Pastes are first made: Others are par’d in order to be preserv’d with half Sugar, or in Ears, and Marmelade is made of them, which is us’d in many Things, out of the Season, particularly, for drying the Paste: for Apricock-pastils; or the Royal March-pane. At the same time, the Syrup and Ratafiaz of Apricocks are usually prepar’d.
Pears now begin to provide Employment for the Confectioner, and to afford an agreeable Variety: So that Compotes may be made of them, and Muscadine-pears may be iced, to the number of six or seven in Clusters, as they are, whilst the Blanquets are preserv’d, and some few other sorts dried.
There are also Plums and Grapes in the end of the Month, and altho’ the latter are fine enough then to appear in their natural Color; yet they are sometimes ices with powder’d Sugar. The same thing is done with Plums; besides that Pastes are already made of them, and they may be put into Compotes, or into half-Sugar, to be dried.
The court & country cook, faithfully translated out of French into English by J. K. A. J. Churchill, London, 1702, p. 12-13.