Take three pippins, slice them round in thin slices, and fry them with butter; then beat four eggs, with six spoonfuls of cream, a little rosewater, nutmeg, and sugar; stir them together, and pour it over the apples; let it fry a little, and turn it with a pye-plate. Garnish with lemon and sugar strew'd over it.
Colonial Williamsburg

Take six Ounces of Water and four Ounces of fine Sugar, searc'd, set it on a slow Fire to melt without stirring, let it boil till it comes to a strong Candy; then have ready your Peel or Fruit scalded hot in the Syrup they were kept in, drain them very well from it, and put them into your Candy, which you must rub on the sides of your Bason with the back of your Spoon till you see the Candy pretty white; take out the Fruit with a Fork, touch it not with your Fingers: If right, the Candy will shine on your Fruit, and dry in three or four Hours in an indifferent hot Stove: Lay your Fruit on Sieves.
The Compleat Housewife, by E. Smith, published in London, 1754, p.122

If you candy Orange or Lemon-peels, you must first rub them with Salt; then cut in what Fashion you please, and keep them in water two Days; then boil them tender, shifting the Water you boil them in two or three Times; you must have a Syrup ready, a Pint of Water to a Pound of Sugar, scald your Peels in it till they look clear. Fruit is done the same way, but not boil'd till you put them in your Syrup; you must heat your Syrup once a Week, taking out your Fruit, and put them in again while the Syrup is hot; they will keep all the Year.
The Compleat Housewife, by E. Smith, published in London, 1754, p.122

Take the best Sevil Oranges and weigh a Pound of them, then pare off all the Yellow Rind very thin, quarter the Peel and put 'em in Water; cover 'em down close, and shift the Water six or seven Times as it boils to take the Bitterness out, and that they may look clear, and be tender; then take them out, dry them in a Cloth, take out all the Strings, and cut 'em thin as Pallets; then take a Pound of double-refin'd Sugar beaten, and boil it with a little Water to a candy-height, scum it clean and put in your Peels; let them boil near half an Hour; have in readiness your Orange-meat all pick'd from the Skins and Seeds, and the Juice of two large Lemons, and put it into the Peels, and boil all together a quarter of an Hour longer; so glass it up, and paper it when cold.
The Compleat Housewife, by E. Smith, published in London, 1754, p.121

Cut your Oranges, pick out all your Meat and Juice free from the Strings and Seeds, and set it by; then boil it and shift the Water till your Peels are tender, dry them in a Cloth and mince them small, and put them to the Juice; to a Pound of that weigh a Pound and half of double refin'd Sugar; dip your Lumbs of Sugar in Water and boil it to a candy-height; take it off the Fire adn put in your Juice and Peel, stir it well, and when xx almost cold put it in a Bason and set it in a Stove; then lay it thin on earthen Plates to dry, and as it candies fashion it with your Knife; and as they dry lay them on Glass; when your Plate is empty, put more out of your Bason.
The Compleat Housewife, by E. Smith, published in London, 1754, p.121

Combine in a crockpot 1 gallon apple cider, 1 large can pineapple juice (unsweetened), and 3/4 cup tea (can use herb tea).

Place in a cheesecloth sack, tie, and put into crockpot: 1 Tablespoon whole cloves, 1 Tablespoon whole allspice, and 2 sticks cinnamon. Simmer very slowly for 4 to 6 hours. You may add water if it evaporates too much.

Colonial Williamsburg

Peel the apples. To remove the cores and seeds, use a corer or sharp knife to cut a cylinder out of the center of the apple from the stem end to the bottom. Slice the apples into rings 1/4 inch thick. Run an 18" string through the rings. Leave space between the slices so that all surfaces of each ring are exposed to the air. Hang the apples in a cool dry place. Once the apples have become wrinkled and dried, usually in a few weeks, you can take them down and eat them! Store extras in a covered container out of direct sunlight.
Paul Revere House

Take 40 eggs and divide the whites from the yolks and beat them to a froth. Then work 4 pounds of butter to a cream and put the whites of eggs to it a Spoon full at a time till it is well work'd. Then put 4 pounds of sugar finely powdered to it in the same manner then put in the Yolks of eggs and 5 pounds of flour and 5 pounds of fruit. 2 hours will bake it. Add to it half an ounce of mace and nutmeg half a pint of wine and some fresh brandy.

In making the great cake, Mount Vernon's curatorial staff followed Mrs. Washington's recipe almost exactly. Where the recipe called for 5 pounds of fruit, without specifying which ones, 2 pounds of raisins, 1 pound of currants, and 2 pounds of apples were used. The wine used was cream sherry. Since no pan large enough was available to hold all the batter, two 14" layers were made and stacked (note: the original was one single tall layer). The layers were baked in a 350 degree oven for 1.5 hours. Should be iced with a very stiff egg-white based icing, flavored with rosewater or orange-flower water.
Mount Vernon

Combine in a crockpot 2 cups firmly packed brown sugar, 1/2 cup butter or margarine, 1 pinch salt, 3 sticks cinnamon, 6 whole cloves and 1/2 teaspoon ground nutmeg. Add 2 quarts hot water. Stir well. Cover pot and cook on LOW for 5 hours.

Add 2 cups rum; stir to blend. Serve from pot in warm mugs with a scoop of whipped cream and a dusting of nutmeg.
Recipe Network Website

1 cup water
1 plum, sliced
3 tbsp. sugar

Fill a medium saucepan with 1 cup of water and add sliced plum; leave it to boil on medium heat for 1 1/2 minutes or until soft. Then drain the water from the plum slices and put them into a small frying pan. Pour sugar over them until sugar becomes a soft syrup.
Family Fun

1 cup blanched almonds
3/4 cup raisins
3/4 cup dried apricots
3/4 cup chopped dates
3/4 cup walnuts
1/4 cup orange juice

Pulse the dried ingredients in a food processor until you have a fine meal. Add the orange juice, and pulse until the mixture sticks together. Shape the dough into 1-inch balls, then roll the balls in sugar, if you like. Set the sugarplums in candy paper liners and store them in an airtight container in the refrigerator. (24 to 30)
Family Fun

Thin syrup
1 pound plums
1/2 pound granulated sugar
1 pint water
Thick syrup
2 pound granulated sugar
2 tablespoons water

Make a thin syrup of half a pound of sugar and a pint of water. Slit a pound of plums down the seam and put them into the syrup. Poach gently until only just tender, taking care that they remain covered with the syrup, or they will lose their color. Cool, cover and refrigerate overnight.

The following day make a thick syrup of two pounds of sugar and two tablespoons of water. Boil until a little dropped in a bowl of cold water makes a thick but soft ball.

Remove from heat and allow to become cold. Then carefully drain the plums as completely as possible from the first syrup and place them gently in the second thick syrup.

Reheat and scald only until the plums look clear, taking care that they are completely covered in the syrup. Allow to cool again. Then empty them into a shallow ceramic or glass bowl, cover tightly and allow them to develop flavor in the refrigerator for a week.

Take them out and spread them apart on dishes or plates. Cover loosely with baking paper, put them in a warm, dry place and turn them every day until dry. If you put them in a very low warming oven, turning them every half hour, at first, then every hour, etc., they can be dried much more quickly. At this stage a home fruit dryer can also be used if desired.

Do not discard the thin syrup. It makes a delicious sauce on ice cream, either by itself or accompanied by finely chopped Sugarplums. You can freeze it until your Sugarplums are ready.
Recipe Goldmine

1 cup raisins
1 cup bite-size pitted prunes
1 cup dates
1 cup currants
1 cup candied cherries, dried cherries, or dried cranberries
1 cup walnuts
1/2 to 3/4 cup confectioners' sugar
granulated sugar

Using a meat grinder or a food processor, grind the fruit and nuts and mix well. Work into the mixture as much confectioners' sugar as it takes to form 1-inch balls. Roll in granulated sugar, then place on a rack to dry for 24 hours. (4 1/2 doz)
Old Farmer's Almanac

1/2 C. dried apricots
1/4 C. dried figs or dates
1/2 C. chopped pecans
1/4 C. golden raisins
1/4 C. flaked coconut
3 T. orange liqueur or orange juice
1/4 t. almond extract
1/4 C. granulated sugar

In a food processor, finely chop apricots, figs or dates, pecans, raisins and coconut. Add liqueur or orange juice and almond flavoring. Stir until well blended. Roll into 36 balls, about 1 inch in diameter, using the palms of your hands. Roll each ball in the granulated sugar. Layer in an airtight container, placing wax paper between each layer to prevent sticking. Store in the refrigerator until ready to serve. (3 doz)
Razzle Dazzle Recipes

Brandied Sugar Plums

1/2 cup finely chopped pitted dates 1/2 cup finely chopped walnuts 1/4 cup finely chopped dried apricots 1/4 cup finely chopped dried figs 1/4 cup finely chopped pistachio nuts 2 Tbs. brandy 1 Tbs. apricot preserves 1/4 tsp. ground cinnamon 1/8 tsp. ground cloves 1/3 cup sugar (Apples, pears and pecans are alternatives)

Line a small baking sheet with waxed paper. In a food processor, combine the dates, walnuts, apricots, figs, pistachios, brandy, apricot preserves, cinnamon and cloves. Pulse until the mixture begins to clump together.

Using a teaspoon, scoop up a rounded spoonful of the mixture, press together, and roll between your palms into a compact ball. Roll the round in the sugar. Place on the prepared baking sheet. Repeat with the remaining fruit-and-nut mixture and sugar.

Refrigerate until firm, at least 1 hour. Store in an airtight container in the refrigerator for up to 2 weeks. (18)
Diana's Desserts

1/4 cup honey
2 tsp grated orange peel
1 1/2 tsp cinnamon
1/2 tsp allspice
1/2 sp nutmeg
2 cups finely chopped toasted almonds
1 cup finely chopped dried apricots
1 cup finely chopped dates

Mix well honey, orange peel, cinamon, allspice and nutmeg. Stir in almonds, apricots and dates. Roll into tablespoon size balls, roll in sugar or powdered sugar to coat. Store airtight.
Recipe Cottage

Take your apricocks or pearplums, & let them boile one walme in as much clarified sugar as will cover them, so let them lie infused in an earthen pan three days, then take out your fruits, & boile your syrupe againe, when you have thus used them three times then put half a pound of drie sugar into your syrupe, & so let it boile till it comes to a very thick syrup, wherein let your fruits boile leysurelie 3 or 4 walmes, then take them foorth of the syrup, then plant them on a lettice of rods or wyer, & so put them into yor stewe, & every second day turne them & when they be through dry you may box them & keep them all the year; before you set them to drying you must wash them in a litlle warme water, when they are half drie you must dust a little sugar upon them throw a fine Lawne.
Elinor Fettiplace's Receipt Book, 1604