Heart to Hearth Cookery

The receipt (recipe) for this Sweet Potato Pudding, 1851:   Take a half a pound of sweet potatoes, wash them, and put them into a pot with very little water.  Let them simmer slowly; they must be only parboiled, otherwise they will be soft and may make the pudding heavy.  When they are half done, take them out, peel them, and when cold, grate them.  Stir together to a cream, half a pound of butter and a quarter of a pound and two ounces of powdered sugar, add a grated nutmeg, a large tea-spoonful of powdered cinnamon, and half a tea-spoonful of beaten mace.  Also the juice and grated peel of a lemon, a wine glass of rose water, a glass of wine, and a glass of brandy.  Stir these ingredients well together.  Beat eight eggs very light, and stir them into the mixture in turn with the sweet potato, a little of a time of each.  Having stirred the whole very hard at the last, put it into a buttered dish and bake it.

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