“A pile of plates of the finest porcelain, two decanters of white wine, a couple of tarts, a dish of whipped cream, some delicate biscuits, a bowl of sweetmeats, on a little table near the sideboard covered with a white cloth, constituted the dessert. In one corner of the room stood a sort of barrel-shaped fountain of blue and white stone china, with faucet and basin, where the family might rinse their hands.”
A cook of roughly the same moment, setting down the same dish.
Divide two pounds of apricots when just ripe, and take out and break the stones. Put the kernels without their skins to the fruit: add to it three pounds of green gage plums, and two pounds and a half of lump sugar. Simmer until the fruit be a clear jam. The sugar should be broken in large pieces, and just dipped in water, and added to the fruit over a slow fire. Observe that it does not boil, and skim it well. If the sugar be clarified it will make the jam better. Put it into small pots; in which, all sweetmeats keep best.
Sources: The passage is from Philippe Aubert de Gaspé, Cameron of Lochiel, tr. Roberts, Charles G. D., Sir, free to read in full at Project Gutenberg. The recipe is from Rundell, New system of domestic cookery, formed upon principles of of 1806, also free in full. Both are in the public domain in the United States. The binding above is ours — moss cloth, grapes stamp.