Allow six eggs to a quart of cider. Put a handful of whole cloves
into the cider, and boil it. While it is boiling, beat the eggs in
a large pitcher; adding to them as much sugar as will make the
cider very sweet. By the time the cider boils, the eggs will be
sufficiently light. Pour the boiling liquor on the beaten egg, and
continue to pour the mixture backwards and forwards from one
pitcher to another, till it has a fine froth on it. Then pour it
warm into your glasses, and grate some nutmeg over each.
Port wine may be mulled in the same manner.