Much more Pains may be taken in this Month, in ordering these latter Fruits, because they are successively renew’d, by other kinds that are more proper for Preserving. Thus Orange-plums and Amber-plums, those of Isle-verd and others are preserv’d dry to be kept: Pastes and Marmelades are made of them, and they are still iced, and put into Compotes.
The same thing is done with the Pears in their Season, more especially the Rousselet, or Russetin, and some others, that are of an exquisite taste.
There are also certain Plums, proper for drying, in order to make Prunes, as occasion serves.
Figs are preserv’d and dried in the same Month, and they may be iced with Powder-sugar, as well as Grapes: Syrup of Mulberries is likewise prepar’d, and some think fit to preserve them: Apples are put into Compotes, and preserv’d after some other manners.
About the end of the Month, Girkins or small Cucumbers, Samphire, Purslain and other Herbs are pickled with Vinegar and Salt, for the Winter-sallets.
The court & country cook, faithfully translated out of French into English by J. K. A. J. Churchill, London, 1702, p. 13.