Take one pound of roasted yam, and rub it through a cullender. Mix with it half a pound of white sugar, a pint of cream or half a pound of butter, a tea-spoonful of powdered cinnamon, a grated nutmeg, and a wine glass of rose water, and one of wine. Set it away to get cold. Then beat eight eggs very light, and add them by degrees to the mixture, alternately with half a pound of the mashed potato. Bake it three-quarters of an hour in a buttered dish.

Chestnut Pudding

May be made in the above manner.