Prep 5 mins
Cook 5 mins
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)
- Pour the port into a large, heatproof jug.
- Rub the lemon with the sugar llumps, then squeeze the lemon juice and strain it.
- Mix the sugar and lemon juice with the port, and add the boiling water.
- Cover the jug until the liquid has cooled a bit, then serve in glasses with a scrap of grated nutmeg.