Estimated Nutrition (whole recipe, rough)
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- a pound of boiled sweet potato
- a pound of powdered white sugar
- a pound of fresh butter
- three eggs
Directions
A quarter of a pound of boiled sweet potato. Three eggs. A quarter of a 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.