°A drink dating back to the 16th century in various forms, comprising 1 part
sherry to 3 parts
milk, with
nutmeg and optionally
brandy. Served topped with
clotted cream and
sugar, and sprinkled with
cinnamon or more
nutmeg. (Reference:
Australian Colonial Cookery, Richard Daunton-Fear and Penelope Vigar, Rigby, 1977, ISBN 0-7270-0189-6, page 59.).
°A 19th century dessert derived from the drink, comprising a wineglass of sherry, 1/2 pint of cream, 4 ounces of sugar, grated
lemon rind, and sometimes
gelatine to set firm. (Reference: ditto
Australian Colonial Cookery.).