Boil one pound of potatoes, mash and rub them through a cullender. Stir to a cream three-quarters of a pound of butter and the same amount of sugar. Add to this gradually a wine-glassful of rose water, one glass of wine and one of brandy. The juice and grated peel of two lemons. If you have no lemons use powdered mace. Beat six eggs very light and add them by degrees to the mixture, alternately with the potatoes, and bake in a buttered dish.

Potato Pudding

Take ten eggs, one pound sugar, three-quarters of a pound of butter creamed, one pound potatoes boiled and run through a cullender while hot, a small cup of cream. Part of the sugar to be added to the butter and the rest to the eggs, which add to the potatoes. Flavor with orange peel or mace; a small portion of French brandy is an improvement.

Potato Pudding

One pound potatoes, one pound loaf sugar, half pound fresh butter, the yolks of eight eggs, and the whites of four. One teaspoonful of beaten mace, or the rind of one lemon and half the juice. Add citron if you like it. Boil the potatoes dry; squeeze them in a coarse cloth and put them in a marble mortar. When milk-warm add the butter well washed, beat them until perfectly light, then add them to the eggs and sugar beaten very light, then strain them through a hair sieve.

Potato Pudding

One pound sugar, and one-half pound of butter creamed, one pound boiled potatoes, mashed through a cullender, one wineglass of brandy, one of wine, and some grated nutmeg.