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Syllabubs, Common

Put four ounces of pounded sugar into a bowl, and add the rind of a lemon, a grated nutmeg, half a pint of sweet wine, and half a pint of sherry. Mix all thoroughly till the sugar is dissolved. Pour in with a tea-pot or spouted jug held at a good height a pint and a half of warm milk. Serve the syllabub cold. A little pounded cinnamon and clotted cream may be laid on the top. Sometimes cider is used instead of wine, and then a little brandy should certainly be added.