This section is from the book "The Cook's Own Book, And Housekeeper's Register", by N. K. M Lee. See also: Larousse Gastronomique.
A quarter of a pound of boiled sweet potato. Three eggs.
A quarter pound of powdered white sugar A quarter of a pound of fresh butter. A glass of mixed wine and brandy. A half-glass of rose-water. A tea-spoonful of mixed spice, nutmeg, mace and cinnamon.
Pound the spice, allowing a smaller proportion of mace than of nutmeg and cinnamon.
Boil and peal some sweet potatoes, and when they are cold, weigh a quarter of a pound. Mash the sweet potato very smooth, and rub it through a sieve. Stir the sugar and butter to a cream.
Beat the eggs very light, and stir them into the butter and sugar, alternately with the sweet potato. Add by degrees the liquor, rose-water and spice. Stir all very hard together.
Spread puff-paste on a soup-plate. Put in the mixture, and bake it about half an hour in a moderate oven.
Grate sugar over it.
 
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