Boil a pound of fine potatoes, peel them, mash them, and rub them
through a cullender. Stir together to a cream, three quarters of a
pound of sugar and the same quantity of butter. Add to them
gradually, a wine glass of rose water, a glass of wine, and a
glass of brandy; a tea-spoonful of powdered mace and cinnamon, a
grated nutmeg, and the juice and grated peel of a large lemon.
Then beat six eggs very light, and add them by degrees to the
mixture, alternately with the potato. Bake it three quarters of an
hour in a buttered dish.