“Extremely popular party drink throughout Georgian and early Victorian times. This version comes from Mary Norwak's extensive library. (The Jane Austen Cookbook, Maggie Black & Deirdre Le Faye)”
READY IN:
10mins
YIELD:
7 cups
UNITS:
US

Ingredients Nutrition

Directions

  1. Pour the port into a large, heatproof jug.
  2. Rub the lemon with the sugar llumps, then squeeze the lemon juice and strain it.
  3. Mix the sugar and lemon juice with the port, and add the boiling water.
  4. Cover the jug until the liquid has cooled a bit, then serve in glasses with a scrap of grated nutmeg.

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