Irish Iceberg

From 1916:

St. Patrick himself would enjoy this dish.

Pour four cupfuls of water and two cupfuls of sugar in saucepan, bring to the boiling point and let boil 20 minutes. Cool, add three-fourths cupful of lemon juice. Color green and strain. Freeze, using three parts of finely crushed ice to one part of rock salt. Serve in tall dessert glasses and pour over each portion one teaspoonful of crème de menthe. Sprinkle with chopped nuts, using Jordan almonds, English walnuts and pecans in equal proportions.