Sweet Potato Pudding.
- 1 lb. parboiled sweet potatoes.
- ½ cup of butter.
- ¾ cup of white sugar.
- 1 tablespoonful of cinnamon.
- 4 eggs, whites and yolks beaten separately.
- 1 teaspoonful of nutmeg.
- 1 lemon, juice and grated rind.
- 1 glass of brandy.
Let the potatoes get entirely cold, and grate them. Cream the butter and sugar; add the yolks, spice and lemon. Beat the potato in by degrees, to a light paste; then the brandy, lastly the whites. Bake in a buttered dish, and eat cold.
Fourth Week. Saturday.