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Sweet Potato Pudding


  • 1/2 pound of sweet potatoes
  • 1/2 pound of butter
  • 1/4 pound and 2 ounces of powdered sugar
  • 1 grated nutmeg
  • 1 large tea-spoonful of powdered cinnamon
  • 1/2 tea-spoonful of beaten mace
  • juice and grated peel of 1 lemon
  • 1 wine glass of rose water
  • 1 glass of wine
  • 1 glass of brandy
  • 8 eggs


Take 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, the butter and powdered sugar, add nutmeg, powdered cinnamon, and beaten mace. Also the juice and grated peel, rose water, wine, and brandy. Stir these ingredients well together. Beat 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.

Carrot pudding may be made in the above manner.


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Directions for Cookery, in its Various Branches (1840).

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