Combine wine, lemon rind, and juice.
Stir in 1 cup of the sugar and let stand until sugar dissolves.
Combine milk and cream, add wine mixture, and beat with a rotary beater until frothy.
Beat egg whites until stiff, add remaining 1/2 cup sugar, a little at a time, beating constantly until whites stand in peaks.
Pour wine mixture into punch bowl, top with puffs of egg white, and sprinkle whites with nutmeg.

Punch bowl

  • 2 cups White wine
  • 3 cups Milk
  • 5 tblsp grated Lemon peel
  • 2 cups Light cream
  • 1/3 cup Lemon juice
  • 4 Egg
  • 1-1/2 cup Sugar
  • Nutmeg