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Somersetshire Syllabub

Put a pint of port and a pint of sherry into a large china bowl, together with six ounces of powdered sugar and half a grated nutmeg. Milk into the bowl until it is full, or, if preferred, milk into another vessel. Strain the milk, and while it is still warm pour it from a good height upon the wine. In twenty minutes cover it with clotted cream, and garnish with nonpareil comfits. A true Somersetshire syllabub can be prepared only with milk warm and fresh from the cow. Sufficient for a large syllabub.