This Month affords good store of Raspberries, Cherries and Currans: Compotes, Conserves and Pastes are frequently made of the first of these Fruits; and ‘tis now a proper time to begin to Preserve them dry and liquid.
Cherries, as soon as any ripe ones can be procur’d, are likewise put into Compotes, half Sugar and Conserves: They may be iced over with Powder-sugar, and as this Fruit comes to a fuller growth, or when better sorts of them may be gather’d, they are preserv’d in Ears, in Bunches and after other manners: Cakes or Pastes are then prepar’d with Cherries, as also Marmelade, and at last they are preserv’d liquid, in order to be kept for a considerable time: A Jelly may be also made of them, and the Juice extracted from those that are boil’d for Pastes and of others out of which the Stones were taken, to be preserv’d, may be us’d to very good purpose, in that Jelly, and for the Liquor call’d Ratafiaz, as well as the Syrup of those that are dried.
As for Currans; Pastes, Conserves and Compotes, are first made of them, besides those that are iced; others are preserv’d in Bunches and liquid; and afterwards Marmelade is made of them, with Jellies of several sorts. Moreover, Syrups and Liquors are prepar’d with all these forts of Fruit.
This is also a proper time for the Preserving of Orange-flowers dry, and for the making of Conserves, Pastes and Marmelade of them; which may be serviceable during the rest of the Year; because now there is the greatest plenty of these Flowers.
Conserves and Syrup of Roses are likewise made; so that this is one of the Months, in which the most Pains is to be taken, and that affords the greatest Variety of Fruits and Flowers at once.
The court & country cook, faithfully translated out of French into English by J. K. A. J. Churchill, London, 1702, p. 11-12.