No. 143 Sweet Potato Pudding
Half pound of butter, ½ pound of sugar, 5 eggs, 2 tablespoonfuls of brandy, same of rose-water; add 1 pound of sweet potatoes, boiled and mashed fine, with a pinch of salt and a little milk to make it moist. Beat the butter and eggs and sugar till light, to which add the potatoes, a small quantity at a time; whisk the eggs till thick, and stir in gradually; then add the brandy and rose-water. Mix all well together, and set aside in a cool place for awhile. This is enough for 3 or 4 puddings, soup-plate size. Line your plates with a nice paste, fill and bake in a quick oven. Nutmeg or cinnamon can be substituted for the rose-water if desired.