“I spent all that evening there, and went not back to my habitation; which, by the way, was the first night, as I might say, I had lain from home. In the night, I took my first contrivance, and got up in a tree, where I slept well; and the next morning proceeded upon my discovery; travelling nearly four miles, as I might judge by the length of the valley, keeping still due north, with a ridge of hills on the south and north side of me. At the end of this march I came to an opening where the country seemed to descend to the west; and a little spring of fresh water, which issued out of the side of the hill by me, ran the other way, that is, due east; and the country appeared so fresh, so green, so flourishing, everything being in a constant verdure or flourish of spring that it looked like a planted garden. I descended a little on the side of that delicious vale, surveying it with a secret kind of pleasure, though mixed with my other afflicting thoughts, to think that this was all my own; that I was king and lord of all this country indefensibly, and had a right of possession; and if I could convey it, I might have it in inheritance as completely as any lord of a manor in England. I saw here abundance of cocoa trees, orange, and lemon, and citron trees; but all wild, and very few bearing any fruit, at least not then. However, the green limes that I gathered were not only pleasant to eat, but very wholesome; and I mixed their juice afterwards with water, which made it very wholesome, and very cool and refreshing. I found now I had business enough to gather and carry home; and I resolved to lay up a store as well of grapes as limes and lemons, to furnish myself for the wet season, which I knew was approaching. In order to do this, I gathered a great heap of grapes in one place, a lesser heap in another place, and a great parcel of limes and lemons in another place; and taking a few of each with me, I travelled homewards; resolving to come again, and bring a bag or sack, or what I could make, to carry the rest home. Accordingly, having spent three days in this journey, I came home (so I must now call my tent and my cave); but before I got thither the grapes were spoiled; the richness of the fruit and the weight of the juice having broken them and bruised them, they were good for little or nothing; as to the limes, they were good, but I could bring but a few.”
A cook of roughly the same moment, setting down the same dish.
Take 6 large lemons, rub them well in salt, put them into salt and water and let rest 2 days, change them daily in fresh water, 14 days, then cut slices and mince as fine as you can and boil them 2 or 3 hours till tender, then take 6 pippins, pare, quarter and core them, boil in 1 pint fair water till the pippins break, then put the half of the pippins, with all the liquor to the orange or lemon, and add one pound sugar, boil all together one quarter of an hour, put into a gallipot and squeeze thereto a fresh orange, one spoon of which, with a spoon of the pulp of the pippin, laid into a thin royal paste, laid into small shallow pans or saucers, brushed with melted butter, and some superfine sugar sifted thereon, with a gentle baking, will be very good. N.B. pastry pans, or saucers, must be buttered lightly before the paste is laid on.
Sources: The passage is from Daniel Defoe, The Life and Adventures of Robinson Crusoe, free to read in full at Project Gutenberg. The recipe is from Simmons, American Cookery of 1796, also free in full. Both are in the public domain in the United States. The binding above is ours — navy cloth, ship stamp.