Plums continue still, for a considerable time, and Apples and Pears much longer: So that new Compotes, Pastes and Marmelades may be made of them, and the best ought to be chosen for that purpose; such a the Bon-chretien [Bartlett], the Bergamot, and the Summer-Certoe [Certeau d'Été, whose flesh turns pink upon cooking], among Pears: This last is also preserv'd dry.
Peaches, which continue for a long while, likewise furnish Matter for Pastes, Compotes and Marmelade, and they may be order'd so as to make dry Sweet-meats.
Moreover, Bell-grapes are then preserv'd liquid, and Pastes, Jellies and Compotes are made of them. Muscadine-grapes are order'd in the same manner, and serve to make a very delicious sort of Ratafiaz.
Barberries, which are generally ripe at the same time, are proper for Conserves.
The court & country cook, faithfully translated out of French into English by J. K. A. J. Churchill, London, 1702, p. 13.