October for the Confectioner

In this Month and the following, you have other sorts of Apples and Pears, for all the above-mentioned Uses, and also for Jellies, if you shall think fit to prepare them.

But this is the chief time, for making the Pastes, Jellies and Marmelade of Quinces, as also Confits with Must or sweet Wine and others, which nevertheless only fall under the management of the Country People.

The Officers [those who preside over the cold kitchen/confectioners] and Butlers are otherwise employ'd in this Season, that is to say, in gathering the Fruits, that ought to be in their Custody, which requires a more than ordinary Skill and Precaution.
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The court & country cook, faithfully translated out of French into English by J. K. A. J. Churchill, London, 1702, p. 14 New Instructions for Confectioners.

September for the Confectioner

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.

July for the Confectioner

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.

January & February for the Confectioner

During these two months Sevil-Oranges, those of the Port[uguese], and others, are usually preserv'd Whole, in Quarters, or in Sticks: Pastes, Conserves and Marmelades, are also made of them; and their Peels are candy'd either in Zests, or in Faggots [sticks].

Lemmons, Cedres (citrus medica or citrons) and yellow Citrons (melons), are preserv'd after the same manner; and if the Provisions that were made of other sorts of preserved Fruits are now consum'd, that Defect may be reciprocally supply'd by these; the pleasant Variety of which will be very grateful, and give a great deal of satisfaction.

The court & country cook, faithfully translated out of French into English by J. K. A. J. Churchill, London, 1702, p. 10 New Instructions for Confectioners.