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.
Pound about a quarter of a pound of Apricot-kernels without being scalded or peeled, a small handful of Coriander-feed, and about half an ounce of Cinnamon; put this into a proper vessel, and pour about half a gallon of Brandy upon it, with a pound and a half of clarified Sugar, or more, according to the same proportion; stop the vessel very well, let it infuse about a month in the fun, or in a warm place, then strain it first through a Sieve, and afterwards through a Funnel, in which put some Cotton that it may filtrate clear; or strain it two or three times over in this manner, the more the better, using fresh Cotton every time.
Rasp the outward yellow Rind of seven or eight Lemons, or peel it off very thin not to come to the white; infuse this in three quarts of Brandy for about three weeks, then add three quarters of a pound of clarified Sugar to each quart of Brandy; let it infuse about a fortnight longer, then strain as directed in the first; this is much better for being kept long: The vessel ought to be kept in a moderate heat while infusion is carried on.
The proportion for a gallon, is to infuse about a pint of fresh Juniper-berries, or about half a pound, which is much the same, two ounces of dried preserved Orange-flowers, and three pounds of clarified Sugar; let it infuse about a month or fix weeks in a moderate heat, and filtrate as the former: This is better the second year than the first, and may be kept numbers of years, in which it (till improves.
Use them when ripe; bruise them to strain the Juice, (and add, if you please, a moderate quantity of pounded Kernels, as the first, a little Coriander and Cinnamon) three pints of Grape-juice, as much Brandy, and a pound of clarified Sugar; ten or twelve days will do to infuse is (without Kernels or Seeds) other-wife it requires a longer time: finish this as usual.
Use them when thoroughly ripe, mellow, and free from blemishes; rasp the Rind off, and keep the Fruit together a day or two in an earthen Pan; then squeeze the juice out, strain it through a Cloth, boil it a moment with half a pound of Sugar to each half-pint of Juice, and taking it off the fire, add as many pints of Brandy, the Rind of a middling Lemon peeled very thin, and a little Cinnamon; let it infuse about a month, and then sift as usual.
Boil half a pound of Aniseeds about a quarter of an hour in a pint of Water; let it cool, and pour it into the vessel, with four quarts of Brandy, (or a less proportion of the whole) and three pounds of clarified Sugar j let it infuse about three weeks, and strain it as usual. - D'Abricots; of Apricots. Use them when thoroughly ripe; peel and cut them into pieces to boil in white Wine, about a pint to four dozen; sift in a Sieve like a Marmalade, mix it with as much Brandy, put it into a proper vessel with the Kernels bruised, a quarter of a pound of Sugar to each pint of Liquor; infuse about three weeks, and filtrate as the first.
This is mostly made with fresh ripe Walnuts; when properly peeled and cleaned, split about two dozen of Nuts with the Shells for the proportion of three quarts of Brandy j infuse about a month in a cool place, stirring the vessel now and then; then strain the Brandy off, and put it into the vessel again, with a a little Cinnamon, Coriander, two or three Cloves and two pounds of clarified Sugar; infuse this as long again; then strain it as usual. It is the better for being long kept.
Clarify the proportion of two pounds of Sugar to one pound of Orange-flowers, which simmer a few minutes in the Sugar, the Pan being covered; take it off the Fire, and add two quarts of Brandy; let it rest six or eight hours, and strain it off. You may then preserve the flowers dried for any other use: Otherwise infuse a smaller quantity of the flowers in the Brandy, and strain them through a Cloth pretty hard to filtrate with the Liquor: This is also made by mixing a pint of Orange-slower Water with a quart of Brandy, three quarters of a pound of Sugar, Coriander and Cinnamon, and infused some time, as usual.
Upon the proportion of three pounds of ripe Cherries, put a pound of Rasberries, bruise them together, and sift through a Sieve the next day to mix with as much Brandy, and a pound of Sugar for each pint of Liquor: You may also put the Stones and Kernels pounded into the vessel to infuse in a warm place about six weeks; then drain it as usual. - That of Mulberries, Currants, etc. is made after the same manner.