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 sweet Almonds (and a few bitter ones) very fine; put half a pint of Water to each pound, and a quarter-part of the four greater cold Seeds, also pounded; let the Almonds infuse in the Water (milk-warm) about four hours, then sift it several times through a Napkin with expression; prepare two pounds of Sugar au Casse, to each half-pint of the Almond Decoction; mix them together without boiling, and add a little Orange-slower Water; keep it some time in a moderate Heat, and bottle it cold.
Boil the Apples with a little Water to a Marmalade; sift in a Napkin, and mix half a pint of Juice to two pounds of Sugar, prepared grande Plume; (it refreshes the Sugar greatly, as most others;) boil them together to the fourth degree, grand Perle.
Use them when thoroughly ripe; peel them, pound them to a Marmalade, and sift as the last; mix it with Sugar au Casse, which is also called Cassonade; finish it as that of the Apples; the proportion being a pound of Sugar to half a pint of Decoction.
It is done the same as the last, only double Sugar, to the same quantity of Juice.
This Plant is said to grow in Cornwall; but the most that is used in England comes from abroad; (the French Author says that the best comes from Canada,) the proportion is one ounce of the dried Leaves, infused in half a pint of boiling Water; keep it on an Ashes-fire from one day to another, sift it in a Napkin, and mix it with a pound and a quarter of Sugar au Casse; keep it in a warm place some time, then bottle it: Observe the same proportion for a greater quantity.
Boil the Mulberries a moment with a little Water, and sift them through a Sieve; let it settle, and pour the clear off; prepare the Sugar an Casse, one pound to each half-pint of the Juice; mix together, and keep it on a very moderate Heat, about five or six hours, or till the Sugar is to the fourth degree, grand Perle.
Syrup of Pears is made after the same manner as that of Apples: Also that of Apricocks; observing that the Kernels must be pounded very fine, to mix with the Syrup.
They must be very ripe; strip the Tails and Stones, and follow the same method as for Mulberries.
Bruise them, with one fourth part of Cherries; sift in a Cloth, and mix the Juice with Sugar prepared grande Plume, (ninth degree) one pound to half a pint of Juice; sim-mer together till the Sugar is au Perl'e.
Infuse a quarter of a pound of Violets in half a pint of boiling Water; cover the Pot or Pan till the next day, and put a small weight upon the flowers, to link them underWa-ter; then sift in a Napkin, add two pounds of Sugar au Casse, to half a pint of this Decoction, and simmer together on a slow Fire; finish as the Capillalre, Autre Sirop de ce que l'on vent.
Slmmer the remaining Syrup of any Fruits, which have been dried, * for a small time, adding a little clarified Sugar, according to Discretion; bottle it for use as the former: It is readily seen, that Syrups may be made of any kind of Fruits, Seeds, or Plants, by following the same method, as is here laid down; only observing to regulate the quantities of Sugar, according to the sharpness and flavours of each kind of Fruit.
* This is meant of those Liquid Preserves, spoiled by long keeping, or any otherwise damaged.