1749, Pehr Kalm, Swedish naturalist:

“Dinner is followed by dessert, which includes a wide variety of fruits, plain or candied nuts from France or Canada, almonds, grapes, hazelnuts, several species of summer berries like gooseberries and “currants”, cranberries preserved in molasses, canned strawberries, raspberries, blackberries and other bramble fruits in sugar. Cheese is also served with dessert, along with milk, which is taken afterwards with sugar.”

Author: Excerpt of Pehr Kalm

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