Take half a pound of sweet potatoes, wash them, and put them into
a pot with a very little water, barely enough to keep them from
burning. Let them simmer slowly for about half an hour; 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 at a time of each. Having stirred
the whole very hard at the last, put it into a buttered dish and
bake it three quarters of an hour.