Candied citron ice cream
Cut peeled and cored citron into strips. To each pound of these strips allow a pound of granulated sugar. Make a syrup of the sugar and water, allowing a cup of water to each pound of sugar. Cook the citron strips in this until clear and tender, adding enough ginger-root to flavor. Take out the citron and lay on platters to cool, and boil the syrup until very thick. Add a little lemon juice, return the citron to the syrup and stir until candied. Lay on a platter to cool and dry. When you wish to use it cut into tiny shreds and beat into plain vanilla ice cream when half-frozen. Close the freezer and turn until the contents are firm.