This section is from the book "The Professed Cook: Or, The Modern Art Of Cookery, Pastry, And Confectionary", by B. Clermont. Also available from Amazon: The professed cook.
Stone two pounds of fine ripe Cherries, boil then some time, and sift them through a Sieve with expression; put all the sifted substance into a Skillet, place it upon the Fire some time to bring it to a drier consistence, and mix a pound of Sugar with it, prepared to the ninth Degree, or grande Plume, stirring it continually with a wooden Spatula, viz. a flat Spoon.-The Paste ought to be of a fine red colour, pretty substantial, and applied directly to what use you pro-pose. This is mostly done in moulds of different sizes and shapes, made like hoops, without tops or bottoms; put them upon a Baking-plate to dry a l'Etuvee, viz. an artificial Stove, or Hot-house, in which place all Sugar-paste and Sweet-meats ought to be kept. Where there are no artificial Stoves (which are rather scarce in England), those Pastes may be dried in a very mild Oven, or in any moderate heat, and always kept in a very dry place.
Goosberry Paste is made much after the same manner: Upon two pounds of Fruit put about a glass of Water; boil them a little while, and sift them as the Cherries; put it upon the Fire again, to reduce the Juice to a soft Paste consistence, stirring continually: When it is come to a pretty thick substance, add a pound of Sugar, prepared as the last, and finish it in the same manner. - It is also done as follows, viz. when the Goosberries are sifted, to about three half-pints of Juice, put a pound of Sugar-powder, and boil together until it throws large Sugar-sparks, in blowing through a Skimmer dipt in the Boiling 5 then take it off the Fire to should it, and garnish as the first.
Paste of Rasberries - This Parte is done in the same manner as the last direction for Goosberries, with raw Sugar in powder.
They are both made after the same manner; begin by taking the Down off, which is done by making a Lye with five or six handfuls of green Wood-ashes, sifted and boiled till the Water is quite fleck and smooth to the fingers; put the Almonds or Apricots in it, and let them soak till the Down comes off easily; stir the Ashes pretty often to hinder them from fettling at bottom; take the Pot off the Fire, to clean the Fruit one after another, and throw them in fresh Water as you clean them; then boil them in fresh Water, tender enough to sift as usual, and boil the Juice till it comes to a good Consistence, stirring continually, for fear it should burn; weigh the quantity, and add as much Sugar au Cage; (twelfth Degree) mix it very well together off the Fire, use it in moulds directly, and dry it as usual.