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Quince Tart

Put one pound of sugar into a brass pan, pour over it a pint of water, and boil the sugar to a syrup. Slice a pound of quinces into it, and let all boil till it becomes a marmalade, stirring all the time. Next take six ounces of chopped almonds, two ounces of citron, the peel of two lemons cut very thin, or grated, together with the juice of the lemons. Let all boil up; cover a baking-plate with wafer-paper, pour it over, and make it smooth. When the tart is baked, beat up the juice of two lemons with pounded sugar till it is white like ice; cover the tart with it, and let it dry in a cool oven.