CRYSTALLIZED FRUITS

From 1912:

Make a sirup of a pound of sugar and a gill of water. Boil, without stirring, until a drop falling into cold water becomes almost immediately brittle. Remove the saucepan from the fire and set at once in an outer pan of cold water. Add to the sirup a teaspoonful of lemon juice. Run the point of a long black or silver pin into the fruit to be crystallized and dip each piece into the hot thickening sirup.
Spread upon buttered or waxed papers to dry.