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.
Infuse the Rind of four or five Lemons peeled very thin, with the Juice, three half-pints of Water, and three quarters of a pound of Sugar; sift through a Napkin. - Bruise the Seeds of three or four Pomegranates, and infuse with hot Water as the Lemon-rinds, and finish the same.
Infuse a proper quantity of Cinnamen about an hour in hot Water, and boil it a moment; add half a pound of fine Sugar to a pint of Water; sift it through a Sieve, and finish as others.
Use the Marmalade or Jelly as directed; or in the season, cut seven or eight of either when quite ripe; bruise them, and sift with a pint of Water, (the Nectarines must be boiled in the Water to fit them for sifting put a sufficient quantity of Sugar to the sifted Juice: The Peaches and Apricots need not be boiled if they are thoroughly ripe, but only stoned and bruised.
Bruise an ounce of Coriander-feed, infuse them about an hour in a pint of warm Water, with half a pound of Sugar, and sift through a Napkin: Ani-seeds are done the same, and taste must direct, when the Water has got a sufficients flavour of the different infusions: That of Juniper-berries is done also by in-fusion, or by boiling a moment about a handful of the Berries, with a pint of Water, half a pound of Sugar, and a bit of Cinnamon; sift as usual, either through a fine Sieve, or a thin Napkin or Cloth.
For this purpose you must have moulds made in the form of the different Fruits proposed; accordingly, make Marmalades of the several sorts of Fruit, as directed page 577, and ice them in the same manner as the former Ices; when iced, work them with the Spoon till the Ice is in Marmalade, to put in the Fruit-should; shut them close, and wrap them in Paper to ice them again as before; the Pail or Bucket in which the Fruit are to be iced, should be bored, that the Water may run off as the Ice melts: When ready to serve, have the proper colour of the Fruit ready, which you colour with a Pencil to imitate nature; the best method is to have a natural one, or one properly painted for a pattern. See the different colour used in Confectionary, as directed, page 539.